Dutchcheesewafers Recipes

DUTCH CHEESE WAFERS

Steps:

• Cream together cream cheese, butter, sugar and vanilla.
• Sift flour, baking powder and salt together.
• Add to creamed mixture.
• Chill 45 minutes.
• Form mixture into balls (teaspoon).
• Press thumb in centre of ball and place cherry in depression.
• Bake at 350°F on ungreased cookie sheet 12 minutes or until cookies are slightly golden.

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.

CHEESE WAFERS

Steps:

• Preheat oven to 350 degrees. Combine the flour, cayenne, and salt in a large shallow bowl. With a pastry blender, cut in the butter until the mixture is the texture of coarse meal. Add the cheese and rub into the flour-butter mixture gently with your fingertips until a small bit of dough, when pinched together, will hold its shape. Roll into 3/4-inch balls, place 1 1/2 inches apart on ungreased baking sheets, then flatten into rounds 1/4-inch thick by pressing with a flat-bottomed glass that has been dipped into flour. (You'll have to keep dipping the glass into flour to keep the dough from sticking to it.) Bake uncovered 10 to 12 minutes until pale tan. Transfer the wafers at once to wire racks to cool, then store airtight.

CRISPY CHEESE WAFERS

Steps:

• In food processor or electric mixer, combine all ingredients.
• Roll dough into logs-cover and refrigerate until firm.
• Grease cookie sheet, or cover with parchment paper.
• Slice dough into wafers, bake at 350°F for 12 minutes.

JO'S CHEESE WAFERS

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan toast pecans in one layer in middle of oven until a shade darker and fragrant, about 10 minutes. Transfer nuts while still hot to a bowl and toss with 1 tablespoon butter and salt to taste. Cool nuts completely and finely chop.
• Coarsely grate Cheddar and transfer to a large bowl. Cut remaining 2 sticks butter into 16 pieces and scatter over cheese. Let cheese and butter soften. Add nuts, flour, and cayenne and with an electric mixer beat mixture until it forms a dough.
• Divide dough into 8 pieces. On a sheet of wax paper roll each piece of dough into a 1-inch-diameter log and wrap logs tightly in wax paper and foil. Chill logs at least 8 hours and up to 1 week. Dough keeps, frozen, 2 months. Preheat oven to 350°F.
• Working with 1 log at a time, with a sharp knife cut log crosswise into 1/8-inch-thick slices and arrange slices 1/2 inch apart on parchment-lined baking sheets. Bake wafers in batches in middle of oven until pale golden and just firm to the touch, 10 to 12 minutes. Cool wafers on baking sheet 2 minutes. With a metal spatula transfer wafers to a rack to cool. Turn wafers over and sprinkle with salt to taste. (Crevices on undersides hold salt without letting it roll off.) Wafers keep in an airtight container at room temperature 4 days.

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.