Ingredients

The following ingredients have 65 Servings
  • 1 cup butter (softened (2 sticks))
  • 1 teaspoon Worcestershire sauce
  • 2 cups flour (spooned and leveled)
  • 1/2 teaspoon salt
  • 1/2 to 3/4 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 1 pound sharp cheddar cheese (freshly shredded*)
  • 60-70 pecan halves

Instruction

  • In a large bowl or stand mixer, beat the butter and 1 teaspoon Worcestershire sauce until smooth and creamy.
  • Add 2 cups flour, 1/2 teaspoon salt, cayenne pepper, and smoked paprika, if you're using it. Beat well, scraping the sides.
  • Add the cheddar cheese and beat well, scraping the sides and bottom of the bowl.
  • Cover the dough and chill well, at least 2 or 3 hours or up to 3 days.
  • Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Roll the dough into 1-inch balls and place on the baking sheet 1 inch apart. Press the top of each ball with a fork (if the fork sticks, coat with flour). 
  • Place a pecan half on top of each wafer. 
  • Bake at 350 degrees for 18-20 minutes, until the edges are quite brown.
  • Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store covered on the counter. Best served within 2 days. 
  • Re-heating: I made these a day in advance as Thanksgiving appetizers. They lose a bit of their crunch by day 2, so I spread them out on baking sheets and baked at 350 for about 5 minutes until they got crispy again. Worked great!