THEME: Cheddar Pecan Wafers
Jamie R
MAKES 400-PLUS BITESIZE WAFERS
1 cup pecans
Salt to taste
2 sticks plus 1 tablespoon unsalted butter
1 pound extra-sharp New York Cheddar, coarsely grated
1 to 2 teaspoons cayenne, depending on your love of heat
2 cups all-purpose flour
Popcorn salt
1. In a shallow baking pan, toast nuts in a preheated 350-degree oven until fragrant, about 10 minutes. While nuts are warm, transfer to bowl, mix with 1 tablespoon butter and salt to taste. When cool enough to handle, chop nuts fine.
2. Soften and cream remaining butter in a mixing bowl, using paddle attachment. Add cheese and cayenne, mixing well. Add flour, mixing just until combined.
3. Divide the dough into eight pieces and shape each into a log about 1 inch in diameter. Wrap in plastic wrap and chill at least 8 hours (see Note).
4. Working with one log at a time, right out of the refrigerator or freezer, slice into wafers 1/8-inch thick. Arrange slices on parchment-lined baking sheets 1/2-inch apart. Bake in a preheated 350-degree oven until pale golden, about 10 minutes. Do not overbake.
5. While wafers are still hot, sprinkle with popcorn salt. Let wafers cool until firm, then transfer to a rack to cool completely.
Note: This recipe can be halved. Or make a whole recipe and store the logs, sealed carefully, in the refrigerator for up to a week or in the freezer for up to two months, removing them as you need hors d'oeuvres or fresh snacks.
From Tom Saaristo
November 17, 1999
The Chicago Sun-Times