ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pam's Cheese Wafers

Yield 3 dozen
Substitute refrigerated shredded sharp Cheddar cheese, if desired.


  • 1 (10-ounce) block sharp Cheddar cheese, cut into pieces
  • 1 cup all-purpose flour
  • 1/2 cup butter or margarine, softened
  • Pinch of salt
  • 1/4 teaspoon ground red pepper

How to Make It

  1. Shred sharp Cheddar cheese in a food processor.

  2. Process cheese, flour, and remaining ingredients in food processor until mixture forms a ball. Shape dough into 1-inch balls; place 2 inches apart on a parchment paper-lined baking sheet.

  3. Freeze on a baking sheet, if desired, and place frozen dough in heavy-duty zip-top plastic bags; seal. Store in freezer up to 1 month, if desired.

  4. Bake at 400° for 6 to 7 minutes. (Bake frozen dough balls at 400° for 15 minutes.) Let stand 2 minutes; remove to wire racks to cool.

  5. Note: Place dough in a heavy-duty zip-top plastic bag. Cut 1/2-inch hole in 1 corner of bag, and pipe 1-inch mounds 2 inches apart onto parchment-lined baking sheets. Freeze or bake wafers as directed.