Recipes | Wafers

    by Sister Melodie I.

    1 Lb. Cheddar Cheese - grated
    3 C All Purpose Flour
    1 C Butter - room temp
    1 tsp Salt
    1/4 tsp Ground Red Pepper
    1 C Chopped Pecans

    Beat first 5 ingredients with electric mixer unitl well-combined. Mix in pecans. Divide dough into thirds. Form each 1/3 of dough into smooth 1 1/2" diameter log on sheet of waxed paper. Wrap tightly & refridgerate at least 1 hour to firm. (Can be made ahead & refridgerated up to 3 days OR frozen up to 2 months; thaw in refridgerator). Preheat oven to 325 degrees F. Remove dough from waxed paper & cut into 1/4" thick slices. Arrange 1 1/2" apart on baking sheets. Bake until golden brown, 15-18 Min. Transfer to paper towels & cool completely. Store in airtight container.
    by Sister Melodie I.

    1 C Whole Wheat Flour
    1/2 C Wheat Germ
    1/4 C Butter - room temp
    1/2 tsp Salt
    1/4 C (more/less) Water
    Additional Wheat Germ (optional)

    Preheat oven to 450 degrees F. Lightly grease baking sheets. Combine flour, wheat germ, butter & salt in large bowl, scraping sides w/wooden spoon until all butter is incorporated. Stir in some of the water & keep adding unti you have a crumbly dough. Turn out onto lightly floured board & knead brifly until dough is smooth. Divide into 8 balls. Cover with towel or plastic wrap to prevent drying. Take 1 ball of dough at a time & roll into a round 10" in diameter. Cut into 4 even wedges. Place onto prepared baking sheets & brush with water, then sprinkle with additional wheat germ if desired. Bake until wafers are dry & edges are crisp; about 5 Min. Cool on rack. Repeat with remaining dough, but cool baking sheets between batches. Store in airtight container.
    by Anonymous

    7 oz all purpose flour
    3/4 tsp baking powder
    1/2 tsp salt
    4 oz butter
    3 1/2 oz vanilla sugar
    1 large egg
    4 tsp vanilla extract
    1 tbsp whole milk

    Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F. Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping. Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.