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