Blue Cheese And Pecan Wafers
From Wayne Wallace
For many years, I’ve made a form of this recipe (printed several years ago) using cheddar cheese with a little added bite from cayenne and the crispness coming from Rice Krispies rather than pecans. These little bites are great served at a cocktail party or just as a snack.
Several years ago, Martha Gilliam printed Wayne’s recipe in her cookbook “Tastes on the Range” after seeing it in The Ponca City News’ Neighborhood Chef.
1-1/2 cups Flour
4 ounces Butter
1-1/2 cups Blue cheese
1/4 teaspoon Salt
1/2 cup Pecans, chopped
Pre-heat oven to 350 degrees. In
a food processor, place flour, butter, cheese and salt. Run
the processor until a smooth dough forms. Add pecans and
pulse until just mixed. Cover and refrigerate at least 45
minutes. Roll dough out in small batches, 1/4-inch thick.
Use a small biscuit cutter (1-1/2 inch) to cut circles.
Place on an un-greased cookie sheet and bake for 12 to15
minutes or until just brown. Allow to cool before serving.
Makes about 3 dozen.
Published Jan 1, 2003
Copyright ©2003 The Ponca City News