This recipe is from my most cherished cookbook. A yellow spiral bound notebook with handwritten recipes from my Mother. It is filled with my favorite dishes from my childhood. I have updated her Pecan Cheese Wafer recipe to incorporate some of my new favorite ingredients.

I am thankful that I can share this family favorite with you. Enjoy with your favorite cocktail, add to your cheese plate or all by themselves.

INGREDIENTS

2 sticks butter, softened

1 teaspoon Worcestershire sauce

2 cups all purpose flour

1/2 teaspoon Kosher salt

1 teaspoon hot sauce

1 teaspoon smoked paprika

1 pound extra sharp cheddar cheese, freshly shredded

12 oz bag whole pecans

DIRECTIONS

1. Preheat oven 350°F, line baking sheet with parchment paper.

2. your stand mixer with paddle attachment, beat butter, hot sauce and Worcestershire sauce until blended. Add flour, spices and salt. Beat well, scrape down the sides of your bowl to fully incorporate.

3. Add the cheese and beat until fully combined.

4. Chill dough for at least two hours.

5. Roll dough into 1 inch balls and place on baking sheet. Press whole pecan and press into each wafer.

6. Bake for 18 to 20 minutes until edges are slightly brown.

7. Cool on baking sheet for at least 5 minutes, transfer to wire rack to fully cool.

Yield: 12 servings

Serve on platter with your favorite cocktail and friends

Wafers can be stored in an air tight container for up to three days, re-heat at 350°F for 5 minutes.