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Ingredients
- 1/2 c. butter - (1 stick) room temperature
- 2 c. finely-grated extra-sharp Cheddar cheese room temperature
- 2 Tbsp. finely-minced pickled jalapenos
- 1 Tbsp. finely-minced pimento
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp Worcestershire sauce
- 1 c. flour plus extra
Directions
- Heat the oven to 350 degrees.
- Cream the butter and cheese together in a mixing bowl with a wooden spoon till thoroughly blended. Blend in the jalapenos, pimento, mustard, salt and Worcestershire sauce. Mix well. Add in the flour and stir to make a stiff dough.
- Roll into 2 (15-inch) logs. Cut into 1-inch pcs for a total of 30. (This step ensures the wafers will all be about the same size.) Roll each piece into a smooth ball. Arrange on baking sheets and flatten in a crisscross pattern with a fork dipped in flour. Bake till lightly browned, 20 min. Serve warm or possibly at room temperature.
- This recipe yields 30 wafers.
- Yield: 30 wafers
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 144g | |
| Calories 824 | |
| Calories from Fat 811 | 98% |
| Total Fat 92.26g | 115% |
| Saturated Fat 58.32g | 233% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 1875mg | 78% |
| Potassium 95mg | 3% |
| Total Carbs 1.98g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.06g | 1% |
| Protein 1.35g | 2% |
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