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Cranberry-Pecan Cheese Wafers

Source of Recipe


Southern Living



List of Ingredients



• 1½ cups coarsely chopped sweetened dried cranberries
  
• 1½ cups chopped pecans
  
• 2 cups butter, softened
  
• 4 cups (16 ounces) freshly shredded extra-sharp Cheddar cheese
  
• 1½ tsp salt
  
• 1½ tsp ground red pepper
  
• 4 cups all-purpose flour
  
• Parchment paper
  






Instructions



1. Preheat oven to 350° F. 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). Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.
   
   
2. 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.
   
   
3. Preheat oven to 350° F. Cut each log into ¼-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). Store in an airtight container up to 1 week.
   
   Makes about 18 dozen.
   
   






Final Comments


To freeze dough, place wrapped logs in zip-top plastic freezer bags, and freeze up to 1 month. Thaw dough in refrigerator overnight, and bake as directed.