Cheddar Pecan Wafers

Cheddar Pecan Wafers


"These tiny cheddar biscuits are a delicious snack for cocktail parties. Beware - once you start, it's difficult to stop noshing on them!"

Ingredients 32 m {{adjustedServings}} servings 74 cals

Serving size has been adjusted!

Original recipe yields 108 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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  1. In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in flour, using your hands to work in the last bit. The result will be a stiff dough much like shortbread. Form the dough into logs about 1 inch thick, and 10 inches long. Wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
  2. Preheat the oven to 350 degrees F (175 degrees C). Unwrap the chilled logs of dough, and slice into 1/4 inch thick rounds using a sharp knife. Place slices about 1 inch apart onto cookie sheets lined with parchment paper.
  3. Bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges. Allow wafers to cool for 1 minute before removing from the pan.
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  • Note
  • The logs of dough freeze exceptionally well, so you can keep a few in the freezer and bake up a fresh batch whenever you like.
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Reviews 30

  1. 37 Ratings


WOW! These are the best crackers bar none! They have a very cheesy flavor, the ground toasted pecans along with the cayenne kick the flavor up a notch.Because of the stiffness of the mix, I prepare a half batch at a time, otherwise it kills your hands and arms trying to knead the mix. My friends love the little cheese crackers and buy them by the truckloads. I had them over for a little cocktail do, and surprised them with these crackers. They raved about these so much that I finally had to take them into the kitchen and make up some logs to send home with them.I put 1/2t of garlic powder and I used Extra Sharp Premium Label Tillamook Cheddar cheese. I ground my pecans so the dough wouldn't pull apart when cutting. I cut them 1/8th inch thick and baked them for 15 minutes for a crispy crunchy texture. I did a batch 1/4 in and baked for 12 minutes. When they cooled they crushed in your mouth rather than exploding with crispiness.You decide what texture you want then cut and bake accordingly.I can't say enough wonderful things about these crackers. I might be inclined to leave out the extra salt because the Cheddar is very salty and the cayenne adds to the feeling of saltiness. These are great! Thanks so much for sharing!


Very cheesy and they melt in your mouth. I didn't use cayenne as I tried it in another recipie and it was too hot. I just used a dash of garlic powder and these came out great. I only made a 1/2 recipie and ended up with 8 logs so it is a lot. I would quarter the recipie next time.


These were good. Had the consistency of a cookie. Very crumbly. I think it would be difficult to dip these or spread something on them as they would break up very easily. By the way, if you make a half recipe you can put these in the food processor and it makes very easy work of this recipe. Wouldn't try it with a full recipe (okay I did) but my big cuisinart couldn't take it.