Ingredients
MISS RUBY’S CHEESE WAFERS
1 pound extra sharp cheddar cheese, grated
1 pound unsalted butter, room temperature
4 cups flour
2 teaspoons salt
1 teaspoon cayenne pepper
2 teaspoons Texas Pete
Instructions
In a large, heavy mixer cream the butter. Add the cheese and mix well. Add the flour and seasonings. Start the mixer slowly so you won’t be covered in flour. Gradually increase the speed. It will look like it’s not coming together, but eventually the dough will form. Form three rolls, each about an inch in diameter. Wrap each roll in plastic wrap and refrigerate at least an hour. When ready to bake, preheat oven to 425 F. Place parchment paper on a baking sheet. Slice the rolls into 1/4 inch slices. Place the slices at least half an inch apart on the baking sheet. Bake 8 to 10 minutes until golden. Let cool, and store the wafers in an airtight tin.
Notes:
- Don’t use pre-grated cheese; it has corn starch on it to keep the strands separate. Grate the cheese on the large holes on a box grater or with the grater blade in a food processor.
- This dough is the same as for cheese straws. If you prefer cheese straws, don’t chill the dough, put it immediately in a cookie press or pastry bag with a star tip, then bake. The wafers are nice baked with a pecan half on top.
Yields about 120 wafers.
