There is nothing more Southern than these cheese wafers. I love to make a batch to have with cocktails in the evening, particularly when I have weekend guests. They keep, baked, in a tin box for a week or two or you can just stick the uncooked dough in the freezer to slice as needed. They are also a nice hostess present to bring to the lake or the beach.
Yield: About 60 wafers
1 cup flour
1 stick butter, softened
½ lb. extra sharp Cheddar cheese, grated
½ teaspoon cayenne pepper
¼ teaspoon salt
1. Preheat oven to 400°.
2. Mix flour and butter, then add cheese and seasonings. Form into a roll (approximately 1 inch in diameter). Wrap the roll in wax paper and chill at least several hours or overnight. Slice into thin wafers, top each with a pecan half, and bake about 8 minutes.
*I placed butter sliced into 8 pieces and grated cheese in food processor, pulsed 3 or 4 times to integrate. added flour sifted with cayenne and salt and pulsed about five more times to combine.