Cranberry-Pecan Cheese Wafers |
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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 8 |
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When I make up Christmas cookie tins, I always like to include one or two savory cookies. This recipe is from Southern Living's December 2011 issue. Preparation time includes 8 hours chilling time. Ingredients:
1 1/2 cups chopped pecans |
1 1/2 cups coarsely chopped dried sweetened cranberries |
2 cups butter, softened |
4 cups freshly shredded extra-sharp cheddar cheese |
1 1/2 teaspoons salt |
1 1/2 teaspoons ground red pepper |
4 cups all-purpose flour |
parchment paper |
Directions:
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
2. Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.
3. Beat butter and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill 8 hours to 3 days.
4. Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 13 to 15 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).
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