Pecan Cheese Wafers

What’s a cocktail or a glass of lemonade without a toasted cheese wafer filled with the flavor of pecans? While everyday cheddar cheese works just fine in this recipe, it might be a good time to pull out the sharper, better cheddar, and possibly fold in some fresh rosemary leaves or black pepper. Sprinkle with kosher salt while they’re still warm. And for a pecan-forward presentation, press a pecan half onto the top of each wafer before baking.

Makes about 5 to 6 dozen
Prep: 10 to 15 minutes
Chill: 2 hours, or overnight
Bake: 8 to 12 minutes

1 cup pecan flour
1 cup gluten-free or all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
2 cups (8 ounces) shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
Kosher salt, for sprinkling, if desired
Pecan halves, for topping, if desired

Place the flours, cayenne, and salt in a large bowl of an electric mixer and blend on low to combine. Add the butter, cheddar, and Parmesan and blend on low until the mixture comes together in a ball.
Divide the ball into two halves. Place each half on an 18-inch long sheet of plastic wrap or wax paper. With your fingers, work the ball into a log that is about 1 1/2 inches in diameter. Pull the plastic wrap or wax paper up around the log, secure the ends, then place in the fridge to chill until firm, at least 2 hours, or overnight.
When ready to bake, preheat the oven to 375 degrees F.
Working with one log of dough at a time, remove from the fridge, and cut into crosswise slices about 1/3-inch thick. Place the slices about 2 to 3 inches apart on ungreased baking sheets. (If desired, press a pecan half into the top of each wafer.) Place one pan in the oven at a time, baking until the wafers are lightly browned, about 8 to 12 minutes. Let the wafers rest on the pan 1 minute, then remove with a metal spatula to a wire rack, sprinkle with kosher salt, and let cool completely.
Continue baking the remaining wafers using the rest of the dough. Store in a tightly covered container up to a week.

Pecan Wafers