Best 8 Pecan Date Cheese Wafers Recipes

SOUTHERN PECAN CHEESE WAFERS

Steps:

• In a large bowl or stand mixer, beat the butter and 1 teaspoon Worcestershire sauce until smooth and creamy.
• Add 2 cups flour, 1/2 teaspoon salt, cayenne pepper, and smoked paprika, if you're using it. Beat well, scraping the sides.
• Add the cheddar cheese and beat well, scraping the sides and bottom of the bowl.
• Cover the dough and chill well, at least 2 or 3 hours or up to 3 days.
• Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• Roll the dough into 1-inch balls and place on the baking sheet 1 inch apart. Press the top of each ball with a fork (if the fork sticks, coat with flour).
• Place a pecan half on top of each wafer.
• Bake at 350 degrees for 18-20 minutes, until the edges are quite brown.
• Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store covered on the counter. Best served within 2 days.
• Re-heating: I made these a day in advance as Thanksgiving appetizers. They lose a bit of their crunch by day 2, so I spread them out on baking sheets and baked at 350 for about 5 minutes until they got crispy again. Worked great!

CHEDDAR-PECAN CRISPS

Steps:

• In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

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.

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.

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.

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).

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.

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.