Crisp Cornmeal Cheese Wafers Recipes

CRISPY CHEESE WAFERS RECIPE

Steps:

• Preheat the oven to 350°.
• Mix together cheese, butter, flour, red pepper, Worcestershire and salt in a large bowl until mixture forms a ball that lightly sticks together and pulls in all the flour. (Hands might work best for this).
• Gently fold cereal into dough.
• Shape mixture into 1-inch balls. Place balls about 1 inch apart on an ungreased baking sheet. Flatten each ball with a fork, making a crisscross pattern.
• Bake 15 minutes or until firm. Cool on pan on wire rack. Store in airtight container up to 1 week.

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.

CRISP CHOCOLATE WAFERS

Steps:

• Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition.
• While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated.
• Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight.
• About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
• Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
• Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan.
• Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container

CRISP CORNMEAL-CHEESE WAFERS

Steps:

• Set oven racks in the upper- and lower-middle positions and heat oven to 375 degrees. Line 2 large (18 by 13 inches, or similar) baking sheets with a nonstick liner such as parchment paper, and set aside. In a food processor, pulse the flour, cornmeal, salt, pepper, and baking soda to combine. Add the Parmesan and Romano cheeses and pulse to combine. Add the butter and process until the mixture resembles coarse meal. With the motor running and the feed tube open, pour the buttermilk through the feed tube and process until the dough forms a ball, about 20 seconds. Transfer the dough to a floured surface, knead it a few times until it is smooth and uniform, cover with plastic wrap, and set aside to rest for 15 minutes. Working with a quarter of the dough at a time, roll it out evenly to about 1/8 inch thick. Use a 2-inch cookie cutter to make rounds from the dough, then arrange them (with 1/4 inch between rounds) on the baking sheets. Once the sheets are filled, bake the crackers until crisp and golden, 9 to 12 minutes, rotating the sheets front to back and top to bottom about 5 minutes into the baking time. Remove the crackers to a rack and cool thoroughly; repeat to finish baking the remaining dough. Store the wafers in an airtight container at room temperature for up to a week.