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Cheese Wafers with Pepper Jelly

Yield: about 80 wafers
Prep 15 mins Chill 2 hrs to 24 hrs Bake 400°F 8 mins  per batch
Cheese Wafers with Pepper Jelly
  • 2  cups  all-purpose flour
  • 1/2  cup  butter, cut up
  • 1  teaspoon  sugar
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  curry powder
  •  Dash  cayenne pepper
  • 2  cups  shredded sharp cheddar cheese (8 ounces)
  • 3  tablespoons  water
  •  Purchased jalapeno pepper jelly

1. In a food processor, combine flour, butter, sugar, salt, curry powder, and cayenne pepper. Cover and process with two or three on-off pulses until mixture resembles peas. Add cheese. Cover and process with two or three on-off pulses. Add the water, 1 tablespoon at a time, pulsing after each addition just until mixture is moistened.

2. Gather mixture into a ball; divide in half. Shape each half into a 10-inch log. Wrap in plastic wrap and chill for 2 to 24 hours.

3. Preheat oven to 400 degrees F. Grease a large baking sheet. Cut logs into 1/4-inch slices. Place slices on the prepared baking sheet. Prick slices with a fork. Bake for 8 to 10 minutes or until wafers are starting to brown on edges. Transfer to a wire rack; cool. Serve with pepper jelly.

From the Test KitchenMake-Ahead Directions:
  • Layer wafers between sheets of waxed paper in an airtight container; cover. Freeze for up to 3 months. To serve, thaw at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Bake wafers about 10 minutes or until heated through.
Nutrition Facts (Cheese Wafers with Pepper Jelly)
  • cal. (kcal) 33,
  • Fat, total (g) 2,
  • chol. (mg) 6,
  • sat. fat (g) 1,
  • carb. (g) 2,
  • Monounsaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 0,
  • pro. (g) 1,
  • vit. A (IU) 49,
  • vit. C (mg) 0,
  • sodium (mg) 33,
  • Percent Daily Values are based on a 2,000 calorie diet

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