Crispy Cheese Wafers

The original recipe from Southern Living has 1 teaspoon of Salt, NOT 1 tablespoon.  Also, word of warning, depending on the freshness of Cayenne Pepper and the tolerance heat factor of your guests, use it sparingly.  WATCH THE TIME...there is a fine line between done and burnt, which can happen in a few minutes.

Made these twice yesterday, half recipe and this one! Made exactly half the first time, and all we could taste was salt, no heat, and rather blah. Think twice before using a whole TABLEspoon of kosher salt to a big bunch of cheese. 2nd batch we adjusted to add more red pepper, smoked paprika and garlic. It needed something. Also can't imagine anyone with a hand mixer making these once flour is added in. Had to use a pastry blender and a lot of muscle.  We let the dough rest overnight, as we do with almost all cookie doughs, so flavors can absorb into the butter/oil and flour.  Killer batch with the adjustments! NOTE- watch the time, if they get too brown on bottom they're ruined.

I used Sargento's shredded 4 state sharp cheddar cheese mix and added finely chopped pecans.  I am not a spicy food person so I only used 1/8 teaspoon cayenne.  I rolled the dough thin and used 1 inch scalloped cookie cutter and baked them for less than 10 mins.  First batch was just ok.  So I added another 1/8 teaspoon of cayenne and after rolling out the dough I added a lite sprinkling of salt before cutting and baked less than 10 minutes to a light golden brown. Voila!  I will make again and instead of Pecans trying using some Herbs instead!

Never been a fan of the crackers with the crisp rice cereal, made mine with a touch more flour, Added 11/2 roasted pecans, chopped and 1/2 toasted sesame seeds. I also increase the cayenne . Roll dough into logs and wrap in wax paper refrigerate til frm, then slice and bake. Use really good cheddar I love a combination of Cracker Barrel sharp and Vermont White!