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| Cheddar Pecan Wafers |
| Ingredients 1 cup pecans 2 sticks plus 1 tablespoon unsalted butter 1 pound super sharp New York cheddar 2 cups flour 1-2 teaspoons cayenne, or to taste Popcorn salt Method Preheat the oven to 350 In a shallow baking pan, toast nuts in a single layer in the oven until fragrant, about 10 minutes. While the nuts are still hot, transfer them to a bowl and mix in 1 tablespoon of butter and salt to taste. When the nuts have cooled, finely chop them with a knife. Coarsely grate the cheese into a large bowl. Cut the two sticks of butter into small pieces and scatter over the cheese. Let the cheese and the butter soften. Add the nuts, the flour, and the cayenne. With an electric mixer, beat mixture until it forms a dough. Divide the dough into 8 pieces. Roll each piece of dough into a log, about 1-inch in diameter. Wrap logs in plastic wrap and chill at least 8 hours. Wrap the dough in wax paper and foil to keep up to a week in the fridge, or in the freezer, up to two months. Preheat the oven to 350 Work with one log at a time and while the dough is right out of the fridge or freezer. Use a sharp knife to cut the log crosswise into 1/8-inch slices. Arrange the slices on parchment-lined baking sheets 1/2-inch apart. Bake the wafers in batches in the middle of the oven until pale golden, about 10 minutes. Do not overbake. While the wafers are still hot, sprinkle with popcorn salt. Let the wafers cool a few minutes, then transfer to a rack to cool completely. Each log makes between 50 and 60 wafers |