Spicy Cheese Wafers

Spicy Cheese Wafers

How often do you see a buffet table without a cheese appetizer? Not often. Holidays and parties bring out all manner of cheese balls, dips, fondues, and—at bare minimum—a cheese board with a knife and fancy crackers. Guests favor what’s easiest to consume, and hosts want something easy to make.

When I was growing up, special occasions often called for the family cheese-snack recipe. It was easy to eat, and it was different because it was spicy. In those days, we used a simple English cheese. Brie and Gouda and Edam had not made it out to small towns yet.

The key to this recipe is allowing the cheese to reach room temperature and mixing the ingredients well. If the hot pepper is not scattered throughout, one bite can be akin to swallowing a drop of hot sauce. Otherwise, preparation compares favorably to slicing rolled cookies.

Recipe

• 1/4 pound Old English cheese or extra sharp cheese
• 1 stick of butter
• Salt to taste
• 1/2 teaspoon red pepper
• 1 cup chopped pecans or walnuts
• 1 1/4 cups sifted all-purpose flour

Allow the cheese and butter to warm to room temperature. When both are very soft, mix together with a high-speed hand mixer. Stir flour and pepper together and add to cheese mixture, making certain it is well blended. Fold in chopped nuts. Roll dough and chill for 24 hours. Slice into thin wafers and place on greased cookie sheet. Bake at 300 degrees until lightly browned.

Makes two to three dozen wafers.

Mary Mitchell is a frequent contributor to American Profile.

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