Ingredients
Scale
- 2 cups grated sharp or extra sharp Cheddar cheese
- 8 T unsalted butter, softened
- 1 tsp Kosher salt
- ½ tsp cayenne
- ¼ tsp fresh ground pepper
- 1.5 cups flour
- 1–2 T cold water
- 50 to 60 pecan halves (one per wafer)
Instructions
- Place softened butter and shredded cheese in mixing bowl. Use handheld electric beater or stand mixer to beat on medium speed for 2 to 3 minutes, until the cheese and butter are well combined and mixture is fluffy.
- In a separate bowl, stir together salt, cayenne, pepper, and flour. Using the low speed of your mixer, add flour mixture to butter in three batches, beating to combine between additions. If the dough is loose and shaggy, add the cold water, one tablespoon at a time.
- Turn the dough out onto a clean, lightly floured surface. Knead briefly to create a ball of smooth, even, firm dough. Shape into a log, approximately 12-inches long. Wrap dough in plastic wrap or waxed paper and place in the refrigerator for at least one hour before baking, or up to overnight. (Note: at this point, dough can also be wrapped in a double layer of plastic, stored in the freezer for up to 4 months, then thawed in refrigerator before baking.)
- Preheat oven to 375. Line rimmed baking sheets with baking parchment.
- Slice the dough crossways into wafers approximately 1/8th inch thick (the thinner the wafer, the crispier it will be once baked). Place the wafers onto the prepared baking sheets and top each one with a pecan half.
- Bake the wafers in the preheated oven for 15-17 minutes, until they are golden brown. Remove wafers from oven and allow to cool before eating. Leftover wafers can be stored in an airtight container for up to 5 days.