Cheese Wafers
cooking.nytimes.com
Claimed by Helen Corbitt
Serves 12 · 2 of 6 items checked · 4 aisles
Dairy & Eggs
- Checked by Helen Corbitt
Bakery
Pantry / Durable
Spices & Seasoning
- Checked by Helen Corbitt
Recipe by Helen Corbitt
Crisp, buttery cheese crackers, made with sharp cheddar and a hint of cayenne, served with drinks.
Cheese wafers are the kind of thing a good cook keeps in a tin for guests, and Corbitt's are made with sharp cheddar, butter, and a pinch of cayenne. They are sliced thin, baked crisp, and eaten with a drink before dinner.
The dish
2 of 6 items checked
cooking.nytimes.com
Claimed by Helen Corbitt
Serves 12 · 2 of 6 items checked · 4 aisles
Work the grated cheddar, butter, flour, salt, and cayenne together into a firm dough, then knead in the chopped pecans.
Roll the dough into a log, wrap it, and chill until firm.
Slice the log into thin rounds and arrange them on a lined baking sheet.
Bake at 375°F for ten to twelve minutes, until the edges are golden. Cool on a rack; they crisp as they cool.
Adapted from Helen Corbitt's Cookbook. View a published recipe at NYT Cooking (opens in a new tab)
Lunch at the Zodiac Room · Dallas, Texas