Best 20 Cheese Wafers Recipes

CHEESE WAFERS

Steps:

• In a medium size mixing bowl, blend together butter or margarine and flour. Mix in the Cheddar cheese, salt, red pepper, hot pepper sauce, and pecans. Form the dough into a roll, wrap in parchment paper, and refrigerate over night.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice dough into very thin wafers. Bake for 15 to 20 minutes, or until crisp.

CHEESE WAFERS

Steps:

• Preheat oven to 350 degrees. Combine the flour, cayenne, and salt in a large shallow bowl. With a pastry blender, cut in the butter until the mixture is the texture of coarse meal. Add the cheese and rub into the flour-butter mixture gently with your fingertips until a small bit of dough, when pinched together, will hold its shape. Roll into 3/4-inch balls, place 1 1/2 inches apart on ungreased baking sheets, then flatten into rounds 1/4-inch thick by pressing with a flat-bottomed glass that has been dipped into flour. (You'll have to keep dipping the glass into flour to keep the dough from sticking to it.) Bake uncovered 10 to 12 minutes until pale tan. Transfer the wafers at once to wire racks to cool, then store airtight.

BLUE CHEESE WAFERS

Steps:

• Beat blue cheese and butter until fluffy. Add flour and cayenne pepper. Mix until blended.
• Divide dough in half; shape each portion into a log. Place in waxed paper and refrigerate for at least 2 hours.
• Cut each log into 1/4 inch thick slices and place on an ungreased baking sheet.
• Bake in a 350 degree oven for 13 to 15 minutes. Place on wire rack to cool.
• Note: Cooking time does not include refrigeration time.

JO'S CHEESE WAFERS

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan toast pecans in one layer in middle of oven until a shade darker and fragrant, about 10 minutes. Transfer nuts while still hot to a bowl and toss with 1 tablespoon butter and salt to taste. Cool nuts completely and finely chop.
• Coarsely grate Cheddar and transfer to a large bowl. Cut remaining 2 sticks butter into 16 pieces and scatter over cheese. Let cheese and butter soften. Add nuts, flour, and cayenne and with an electric mixer beat mixture until it forms a dough.
• Divide dough into 8 pieces. On a sheet of wax paper roll each piece of dough into a 1-inch-diameter log and wrap logs tightly in wax paper and foil. Chill logs at least 8 hours and up to 1 week. Dough keeps, frozen, 2 months. Preheat oven to 350°F.
• Working with 1 log at a time, with a sharp knife cut log crosswise into 1/8-inch-thick slices and arrange slices 1/2 inch apart on parchment-lined baking sheets. Bake wafers in batches in middle of oven until pale golden and just firm to the touch, 10 to 12 minutes. Cool wafers on baking sheet 2 minutes. With a metal spatula transfer wafers to a rack to cool. Turn wafers over and sprinkle with salt to taste. (Crevices on undersides hold salt without letting it roll off.) Wafers keep in an airtight container at room temperature 4 days.

BLUE CHEESE AND WALNUT WAFERS

Steps:

• Mix the butter, blue cheese, flour, and salt in a food processor, and process until smooth. Transfer to a bowl, and stir in the walnuts. Cover, and chill 5 minutes in the refrigerator.
• Divide dough in half. Form each half into a log shape. Wrap in plastic wrap, and refrigerate 1 hour, until firm.
• Preheat oven to 350 degrees F (175 degrees C). Slice the dough logs into 1/4 inch rounds, and arrange rounds on a baking sheet.
• Bake 12 minutes in the preheated oven.

HERBED CHEESE WAFERS

Steps:

• In a large bowl, beat butter, cheeses, tarragon, oregano and garlic until well mixed. Beat in flour (the dough will be crumbly). Shape into a 14-in. roll. Wrap tightly and refrigerate for 4 hours or overnight. , Cut into 1/4-in. slices; place on ungreased baking sheets. Bake at 375° until golden brown and crisp, 10-12 minutes. Cool on wire racks.

CRANBERRY-PECAN CHEESE WAFERS

Steps:

• Sprinkle pecans in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
• Meanwhile, place cranberries in heatproof bowl; add enough boiling water to cover. Let stand 15 minutes; drain. Pat dry with paper towels.
• In large bowl, beat butter, cheese and salt with electric mixer on medium speed until blended. Gradually add flour, beating just until combined. Stir in cranberries and toasted pecans. Shape dough into 4 (12-inch) logs; wrap each in plastic wrap. Refrigerate at least 8 hours or up to 3 days.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap logs; cut into 1/4-inch slices. Place on cookie sheets. Bake 13 to 15 minutes or until lightly browned. Remove from cookie sheets to cooling racks; cool completely.

SPICY CHEESE WAFERS

Steps:

• Mix softened cream cheese and oleo using electric mixer.
• Blend in flour slowly.
• Stir in Rice Krispies and Cayenne.
• Drop batter by teaspoons on ungreased cookie sheet and flatten with fork to make round wafers. (I flatten mine with fork dipped in flour about 3 times).
• Bake at 375 degrees for 10 minutes.
• Store in airtight container to keep crisp.

CHEESE WAFERS

Steps:

• In a medium bowl, beat together butter, cheese and cayenne pepper until thoroughly blended.
• Add flour, beating until blended.
• Shape dough into log about 9 1/2 inch long and 1 1/2 inches in diameter.
• Roll log in sesame seeds, coating completely.
• Wrap and refrigerate until firm, several hours or overnight.
• To bake wafers, preheat oven to 350 degrees.
• Cut chilled dough into 1/4 inch slices.
• Place 1 inch apart on ungreased baking sheets.
• Press a pecan half in centre of each, if using.
• Bake 12-14 minutes or until edges and bottoms are golden.
• Remove wafers from baking sheets, cool on racks.

PECAN-DATE CHEESE WAFERS

Steps:

• In a large bowl, combine butter, cheese, pecans, dates and red pepper.
• Beat at medium speed with an electric mixer until well combined.
• Gradually add flour, beating until just combined.
• Wrap dough in plastic wrap, and refrigerate for 2 hours.
• Preheat oven to 350 degrees F.
• Line baking sheets with parchment paper.
• Roll dough into 1-inch balls.
• Place balls 3 inches apart on prepared baking sheets.
• Using a flat-bottomed glass dipped in sugar, flatten balls to 1/4-inch thickness.
• Bake for 10-12 minutes, or until lightly browned.
• Let cool on pans for 2 minutes.
• Remove from pans, and cool completely on wire racks.

WHITE CHEDDAR CHEESE WAFERS

Steps:

• In large bowl, beat butter, cheese, salt, red pepper and garlic powder with electric mixer on medium speed until blended. Gradually add flour, beating just until combined. Stir in pecans.
• Divide dough into 4 equal parts; roll each into 10-inch log. Wrap logs in plastic wrap; refrigerate at least 20 minutes.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap logs; cut each into 24 pieces. Flatten to 2-inch rounds. On cookie sheets, place rounds 1 inch apart.
• Bake 15 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

BLUE CHEESE-WALNUT WAFERS

Steps:

• Position knife blade in food processor; add first 4 ingredients. Process until blended, stopping once to scrape down sides. (Mixture will be sticky.).
• Transfer mixture to a bowl; stir in walnuts. Cover and chill 5 minutes.
• Divide dough in half. Shape each portion into an 8 inch log. Wrap in heavy-duty plastic wrap; chill 1 hour or until firm.
• Slice dough into 1/4 inch slices; place on ungreased baking sheets. Bake at 350°F for 12 minutes or until lightly browned. Let cool on wire rack.

SPICY PECAN CHEESE WAFERS

Steps:

• 1. Preheat the oven to 350 degrees. Mix cheese and butter on medium speed with an electric mixer until well blended.
• 2. Sift flour with salt and cayenne pepper. Stir pecans into the flour mixture. Add to the cheese and butter mixture and mix until a ball of dough forms.
• 3. Divide the dough into four or five parts and roll each part into a log about the diameter of a quarter. Wrap each log in waxed paper and chill in the fridge for at least two hours or up to two weeks. Logs can also be frozen for up to three months.
• 4. When ready to bake slice the logs in 1/4 inch slices and place on parchment lined cookie sheets or plain cookies sheets that have not been greased. Bake at 350 for 10-12 minutes. Do not allow to get too brown. Cool for about 2 minutes before removing to racks to cool.
• 5. These are delicious served as an appetizer or with tomato soup.

BLUE CHEESE PECAN WAFERS

Steps:

• In a medium bowl stir together the pecans, flour, salt and pepper. Using a wooden spoon, stir butter and blue cheese into flour mixture until mixture resembles coarse crumbs. Stir in hot pepper sauce. Shape dough into a ball; knead until smooth. Divide dough in half. On parchment or waxed paper, shape each dough half into a 7-inch long log.* Wrap in the parchment paper. Freeze for 30 minutes or until firm. Cut each log into slices, about 1/4-inch thick. Place slices about 1-inch apart on silicone baking mat (Silpat®)-lined baking sheets. Bake in a 350° F oven for 10 to 12 minutes or until edges are turning brown. Transfer to wire racks to cool. Makes about 4 dozen. * To get perfectly round and uniformly sized wafers, fold the parchment paper over the dough in half, with the seam facing you. Using a dough scraper or your hands, push the dough against the back side of the parchment paper until it is in the shape of a log. Continue pushing and shaping until the log is the desired size, and is uniformly round. MAKE-AHEAD: To store, cool wafers completely. Place in a covered container and refrigerate for up to 1 week, or freeze for up to 1 month. Thaw frozen wafers in the refrigerator before serving.

CRANBERRY-PECAN CHEESE WAFERS

Steps:

• Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
• Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.
• Beat butter and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill 8 hours to 3 days.
• Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 13 to 15 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).

WALNUT CHEESE WAFERS

Steps:

• Preheat oven to 375 degrees.
• Put the walnuts in a food processor and chop finely.
• Remove and set aside.
• Add flour plus the extra 1 tbs of flour, salt & pepper to the processor bowl.
• Cut the butter into small pieces and add to the flour mixture.
• Mix in short bursts until the mixture resembles fine breadcrumbs.
• Coarsely grate in cheese, add the reserved walnuts and mix quickly to form a dough.
• Turn mixture on to a lightly floured surface and roll out thinly.
• Using a 2 1/2 in round cookie cutter cut the dough into rounds and place on baking trays.
• Brush the tops with beaten egg.
• Bake in preheated 375 degree oven for about 10 minutes until golden.
• Cool and store in airtight container.

DUTCH CHEESE WAFERS

Steps:

• Cream together cream cheese, butter, sugar and vanilla.
• Sift flour, baking powder and salt together.
• Add to creamed mixture.
• Chill 45 minutes.
• Form mixture into balls (teaspoon).
• Press thumb in centre of ball and place cherry in depression.
• Bake at 350°F on ungreased cookie sheet 12 minutes or until cookies are slightly golden.

CHEESE WAFERS

Steps:

• Preheat oven to 375 degrees.
• In a medium sized bowl sift together the flour and baking powder.
• With a pastry blender, cut in the butter and cheese.
• Add the water and mix well.
• Pinch off dough and roll into balls.
• Place on ungreased cookie sheets.
• Using a fork, press to flatten.
• Bake for 10 minutes.
• Sprinkle the wafers with paprika if desired.

CHEESE WAFERS

Steps:

• Mix margarine and Rice Krispies (I use a stand mixer with a paddle attachment).
• Then mix in cheese.
• Combine flour and seasonings in another bowl.
• Add to the cheese mixture gradually.
• Roll mixture into marble-size balls. (I used a 1 inch cookie scoop.).
• Flatten with fork onto parchment paper covered cookie sheet.
• Bake at 350 degrees for 15 to 20 minutes. Don't overbake them!
• Store in airtight container when cooled. Freezes well.

CREAM CHEESE WAFERS

Steps:

• 1. Mix cream cheese, butter and sugar until well blended.
• 2. Add flour in small amounts until incorporated.
• 3. On a lightly floured surface, shape dough into a roll approx 2 inches in diameter.
• 4. Wrap in wax paper and then plastic wrap and chill over night or until very cold. Slice thin with sharp knife and place onto cookie sheets lined with parchment paper. Bake 10-15 minutes, watch closely after 10 minutes to avoid overbaking. Cookies are done when edges are lightly browned.