MAKES 50 TO 55 WAFERS
Ingredients
- 11⁄2 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1⁄2 teaspoon crushed red chile flakes
- 8 ounces shredded sharp Cheddar cheese (grate your own)
- 1 stick unsalted butter, melted (8 tablespoons)
- 4 tablespoons heavy cream
- 1 egg white, lightly beaten
- 1 cup pecan halves
Directions
Pulse flour, salt, and chile flakes in a food processor until combined. Add cheese, butter, and cream; pulse until dough just holds together, about 10 to 15 seconds.
Divide dough in half, and form each half into a disk. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.
Preheat oven to 325°. On a lightly floured surface, roll dough into 10-inch by 12-inch rectangles about 1 /8-inch thick. Using
a 2-inch round cookie cutter, cut out wafers. Transfer wafers to parchment-lined baking sheets; gather and reuse scraps.
Lightly brush the bottoms of the pecan halves with egg wash, and press them into the tops of the wafers. Bake until firm and crisp, about
15 to 18 minutes.
Allow to cool, and store in an airtight container. These also can be frozen for up to 3 months.
Leslie Likes:
Collecting antique or vintage bowls to use as packages.
