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

Savory Walnut Wafers

Yield 16 servings (serving size: 1 wafer)
These savory wafers are a tasty make-ahead prelude to any fall meal. With a texture similar to that of shortbread, they make a wonderful addition to a fresh fruit and cheese plate for dessert, as well.


  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 2 tablespoons chopped walnuts, toasted
  • 1 tablespoon cornstarch
  • 1 teaspoon brown sugar
  • 1/4 teaspoon chopped fresh rosemary
  • 1/4 teaspoon salt
  • 4 teaspoons chilled butter, cut into small pieces
  • 2 tablespoons ice water
  • Cooking spray

Nutrition Information

  • calories 32
  • caloriesfromfat 45 %
  • fat 1.6 g
  • satfat 0.7 g
  • monofat 0.3 g
  • polyfat 0.5 g
  • protein 0.6 g
  • carbohydrate 3.9 g
  • fiber 0.2 g
  • cholesterol 3 mg
  • iron 0.2 mg
  • sodium 44 mg
  • calcium 2 mg

How to Make It

  1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a food processor; pulse until walnuts are finely ground. Add butter; pulse just until mixture resembles coarse meal. Add 2 tablespoons ice water; pulse until dough is moist. Scrape mixture onto a work surface; knead briefly, just until dough comes together (mixture will seem crumbly). Press dough into a 12-inch log on a sheet of plastic wrap. Cover and place in freezer 1 hour or until firm.

  2. Preheat oven to 350°.

  3. Cut dough crosswise into 16 equal portions; roll each portion into a ball. Working with 1 ball at a time (cover remaining balls to prevent drying), place ball on a baking sheet coated with cooking spray. Using the bottom of a glass, flatten ball to form a 2-inch round. Repeat procedure with remaining balls, leaving approximately 1 inch between flattened rounds on baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.