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Southern Pecan Cheese Wafers

Yields 60-70 wafers     adjust servings

If you have never had Southern Pecan Cheese Wafers you are missing out! This cheese crackers recipe is nothing like you have ever bought at the store. It is a really fun cocktail appetizer and goes great with drinks and a cheese plate!


  • 1 cup butter (2 sticks), softened
  • 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


  1. In a large bowl or stand mixer, beat the butter and 1 teaspoon Worcestershire sauce until smooth and creamy.
  2. Add 2 cups flour, 1/2 teaspoon salt, cayenne pepper, and smoked paprika, if you're using it. Beat well, scraping the sides.
  3. Add the cheddar cheese and beat well, scraping the sides and bottom of the bowl.
  4. Cover the dough and chill well, at least 2 or 3 hours or up to 3 days.
  5. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  6. 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). 
  7. Place a pecan half on top of each wafer. 
  8. Bake at 350 degrees for 18-20 minutes, until the edges are quite brown.
  9. 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. 
  10. 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!