Pecan Cheese Wafers

By Cubby

Ingredients

• 6 tbsp. flour, plus more for dusting
• 1/4 tsp. kosher salt
• 1/8 tsp. crushed red chili flakes
• 2 oz. shredded sharp cheddar cheese
• 2 tbsp. unsalted butter, softened
• 1 tbsp. heavy cream
• 1 egg white, lightly beaten
• 1/2 cup pecan halves

Details

Servings 30
Adapted from saveur.com

Preparation

Step 1

MAKES ABOUT 2½ DOZEN

1 egg white, lightly beaten

1. Pulse flour, salt, and chile flakes in a food processor until combined. Add cheese, butter, and cream; pulse until dough just holds together, about 10 seconds. Form dough into a disk and wrap in plastic wrap; chill 1 hour.

2. Heat oven to 325°. On a lightly floured surface, roll dough into a 10" x 12" rectangle about ⅛" thick. Using a 2" round cutter, cut out disks. Using a spatula, transfer disks to parchment paper-lined baking sheets; gather and reuse scraps. Lightly brush bottoms of pecan halves with egg white and press into tops of wafers. Bake until firm and crisp, about 15 minutes. Let cool completely before serving.

Easy to make and a real crowd-pleaser. I love the savory cheese/slightly sweet and nutty pecans/little bit of hot cayenne in these. Perfect for cocktails or a party buffet. They'll keep for a couple of days in an airtight container, and will still be tasty after a week but will need a little refreshing in the oven.