Cheddar Pecan Wafers Recipe -
Cheddar Pecan Wafers Recipe
  • READY IN 32 mins

Cheddar Pecan Wafers

Recipe by  

"These tiny cheddar biscuits are a delicious snack for cocktail parties. Beware - once you start, it's difficult to stop noshing on them!"

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Ingredients Edit and Save

Original recipe makes 9 dozen wafers Change Servings
  • PREP

    20 mins
  • COOK

    12 mins

    32 mins


  1. In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in flour, using your hands to work in the last bit. The result will be a stiff dough much like shortbread. Form the dough into logs about 1 inch thick, and 10 inches long. Wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
  2. Preheat the oven to 350 degrees F (175 degrees C). Unwrap the chilled logs of dough, and slice into 1/4 inch thick rounds using a sharp knife. Place slices about 1 inch apart onto cookie sheets lined with parchment paper.
  3. Bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges. Allow wafers to cool for 1 minute before removing from the pan.
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  • Note
  • The logs of dough freeze exceptionally well, so you can keep a few in the freezer and bake up a fresh batch whenever you like.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

WOW! These are the best crackers bar none! They have a very cheesy flavor, the ground toasted pecans along with the cayenne kick the flavor up a notch.Because of the stiffness of the mix, I prepare a half batch at a time, otherwise it kills your hands and arms trying to knead the mix. My friends love the little cheese crackers and buy them by the truckloads. I had them over for a little cocktail do, and surprised them with these crackers. They raved about these so much that I finally had to take them into the kitchen and make up some logs to send home with them.I put 1/2t of garlic powder and I used Extra Sharp Premium Label Tillamook Cheddar cheese. I ground my pecans so the dough wouldn't pull apart when cutting. I cut them 1/8th inch thick and baked them for 15 minutes for a crispy crunchy texture. I did a batch 1/4 in and baked for 12 minutes. When they cooled they crushed in your mouth rather than exploding with crispiness.You decide what texture you want then cut and bake accordingly.I can't say enough wonderful things about these crackers. I might be inclined to leave out the extra salt because the Cheddar is very salty and the cayenne adds to the feeling of saltiness. These are great! Thanks so much for sharing!

Most Helpful Critical Review
Jan 25, 2004

I made these today and they were a total flop with my family. They were BLAND. Did I do something wrong? I'm anxious to see what others say. They were very easy to make, although my wrists will probably be sore tomorrow from all the kneading :-). I'd like to know what I can do to spice these up.

Aug 24, 2009

Very cheesy and they melt in your mouth. I didn't use cayenne as I tried it in another recipie and it was too hot. I just used a dash of garlic powder and these came out great. I only made a 1/2 recipie and ended up with 8 logs so it is a lot. I would quarter the recipie next time.

Nov 06, 2009

These were good. Had the consistency of a cookie. Very crumbly. I think it would be difficult to dip these or spread something on them as they would break up very easily. By the way, if you make a half recipe you can put these in the food processor and it makes very easy work of this recipe. Wouldn't try it with a full recipe (okay I did) but my big cuisinart couldn't take it.

Dec 20, 2008

these are amazing, I've made them countless times now, with cheddar and pecans as well as blue cheese and walnuts and they always go over amazingly. the dough also freezes extremely well... my only piece of advice is to use a pastry cutter when blending everything together. Well done!

Dec 20, 2010

I was looking for a non-sweet holiday treat to include in my gift box with cookies and these little crackers were just the thing. I followed the recipe exactly, only adding a dash of garlic powder like others had suggested. If you have a dough hook on your blender, I recommend using it - then you don't have to knead at all. Also, make sure you use a SHARP cheddar. I think this recipe is great, and I will try this again with other cheeses and nuts (I'm thinking asiago with pine nuts and blue cheese with walnuts.). Yum!

Aug 12, 2010

Over the years I have used a similar recipe using McLaren's Cheddar cheese; it is the one that comes in a round red container with a black cover..a very sharp cheddar cheese that add so very much more flavour to this style of wafer recipe...give it a is really great.

Oct 18, 2006

I actually think that the original recipe calls for a little too much butter. When I bake these, I actually can taste the butter in them, and I do not think that is good.


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  • Calories
  • 74 kcal
  • 4%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 72 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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