Pecan Wafers Recipes

CRANBERRY-PECAN CHEESE WAFERS

Steps:

• Sprinkle pecans in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
• Meanwhile, place cranberries in heatproof bowl; add enough boiling water to cover. Let stand 15 minutes; drain. Pat dry with paper towels.
• In large bowl, beat butter, cheese and salt with electric mixer on medium speed until blended. Gradually add flour, beating just until combined. Stir in cranberries and toasted pecans. Shape dough into 4 (12-inch) logs; wrap each in plastic wrap. Refrigerate at least 8 hours or up to 3 days.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap logs; cut into 1/4-inch slices. Place on cookie sheets. Bake 13 to 15 minutes or until lightly browned. Remove from cookie sheets to cooling racks; cool completely.

CHEDDAR PECAN WAFERS

Steps:

• 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.
• 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.
• 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.

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.

PECAN WAFER COOKIES

Steps:

• In large bowl, beat all ingredients except pecans with electric mixer on medium speed until well mixed. Stir in chopped pecans.
• Place dough on 14-inch length of plastic wrap. Use wrap to shape dough into 12x2-inch log. Wrap in plastic wrap; refrigerate at least 2 hours until firm.
• Heat oven to 375°F. Cut dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart. Press 1 pecan half on each cookie.
• Bake 8 to 10 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack.

PECAN-DATE CHEESE WAFERS

Steps:

• In a large bowl, combine butter, cheese, pecans, dates and red pepper.
• Beat at medium speed with an electric mixer until well combined.
• Gradually add flour, beating until just combined.
• Wrap dough in plastic wrap, and refrigerate for 2 hours.
• Preheat oven to 350 degrees F.
• Line baking sheets with parchment paper.
• Roll dough into 1-inch balls.
• Place balls 3 inches apart on prepared baking sheets.
• Using a flat-bottomed glass dipped in sugar, flatten balls to 1/4-inch thickness.
• Bake for 10-12 minutes, or until lightly browned.
• Let cool on pans for 2 minutes.
• Remove from pans, and cool completely on wire racks.

CHOCOLATE WAFERS

Steps:

• Beat together margarine (or butter), sugar, egg, and cocoa.
• Add flour, baking powder, baking soda, and water. Mix well. Stir in pecans.
• Shape dough into a log 2 inches in diameter. Wrap in plastic wrap and refrigerate at least for 2 hours or overnight.
• Preheat oven to 350 degrees F (180 degrees C).
• Slice dough into 1/2 inch-thick rounds and place on lightly oiled baking sheet. Bake for 8-10 minutes. Cool thoroughly.