Best Penny Wafers Recipes

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CHEESY PENNY WAFERS



Cheesy Penny Wafers image

This is a recipe from one of my favorite Reader's Digest cookbooks (called Down Home Cooking). It's an English appetizer recipe that's easy to make and lower in fat than traditional versions of this recipe because it uses low-fat cheese.

Provided by Northwestgal

Categories     Cheese

Time 1h5m

Yield 40 cheese appetizers, 40 serving(s)

Number Of Ingredients 7

1 cup reduced-fat cheddar cheese, shredded (4-oz)
3 tablespoons unsalted butter, softened
3 tablespoons vegetable oil
1 cup all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper (cayenne)
paprika (for dusting)

Steps:

  • In the bowl of a food processor, process the cheese and butter for 30 seconds or just until combined.
  • With the machine running, slowly pour the oil through the food chute. Then add the flour, mustard, and red pepper, and process another 30 seconds or just until the mixture resembles coarse crumbs. (To keep the wafers flaky and tender, avoid overprocessing.).
  • Remove the dough, press into a ball, and roll in plastic wrap. Place on flat plate and let chill in refrigerator for 30 minutes.
  • Preheat oven to 350°F, and set out two ungreased baking sheets.
  • Shape the dough into 40 balls, about 1/2-inch in diameter, and place them 2 inches apart on the baking sheets. Using the back of a fork, lightly flatten each ball twice, making a criss-cross pattern, until the dough resembles a coin about 1/8-inch thick.
  • Bake (at 350°F) for 15 minutes or just until crisp but not browned. Transfer to wire rack, dust the tops lightly with paprika, and let cool.
  • Store in air-tight container for up to 2 weeks, or you can freeze it for up to 3 months.

CHEESY PENNY WAFERS



Cheesy Penny Wafers image

This is an English appetizer recipe that's easy to make, and it's lower in fat than traditional versions of this recipe because it uses low-fat cheese.

Provided by Vickie Parks

Categories     Cheese Appetizers

Time 1h5m

Number Of Ingredients 7

1 c reduced-fat cheddar cheese, shredded (4-oz)
3 Tbsp unsalted butter, softened
3 Tbsp vegetable oil
1 c all-purpose flour
1/2 tsp dry mustard
1/4 tsp ground red pepper (cayenne)
paprika (for dusting)

Steps:

  • 1. In the bowl of a food processor, process the cheese and butter for 30 seconds or just until combined.
  • 2. With the machine running, slowly pour the oil through the food chute. Then add the flour, mustard, and red pepper, and process another 30 seconds or just until the mixture resembles coarse crumbs. (To keep the wafers flaky and tender, avoid over-processing.).
  • 3. Remove the dough, press into a ball, and roll in plastic wrap. Place on flat plate and let chill in refrigerator for 30 minutes.
  • 4. Preheat oven to 350°F, and set out two ungreased baking sheets.
  • 5. Shape the dough into 40 balls, about 1/2-inch in diameter, and place them 2 inches apart on the baking sheets. Using the back of a fork, lightly flatten each ball twice, making a criss-cross pattern, until the dough resembles a coin about 1/8-inch thick.
  • 6. Bake at 350°F for 15 minutes or just until crisp but not browned. Transfer to wire rack, dust the tops lightly with paprika, and let cool.
  • 7. Store in air-tight container for up to 2 weeks, or you can freeze it for up to 3 months.

PENNY WAFERS



Penny Wafers image

Christmas Cookies! A recipe your friends will ask for. Recipe does not double well - don't worry though, this makes lots!

Provided by kelycarter_

Categories     Drop Cookies

Time 1h5m

Yield 9-10 dozen

Number Of Ingredients 7

2 tablespoons currants
1 tablespoon hot water
2 teaspoons rum extract
1/4 cup butter
1/4 cup sugar
1 egg
1/3 cup all-purpose flour

Steps:

  • Preheat oven to 425`.
  • Combine Currants, Hot Water and Rum Extract in a small bowl; let stand for 1 hour.
  • Cream Butter and Sugar together. Add Egg and beat till light and fluffy.
  • Stir in Currant mixture and Flour.
  • Drop flour in tiny mounds onto a greased cookie sheet. (Emphasis on TINY - these are supposed to be about the size of a penny after baking - Mounds should be about the size of a small grape).
  • Bake at 425`for 5 Minutes (or until edges are golden).
  • Cool on wire racks.

Nutrition Facts : Calories 100.1, Fat 5.7, SaturatedFat 3.4, Cholesterol 37.1, Sodium 44.5, Carbohydrate 10.7, Fiber 0.3, Sugar 7.1, Protein 1.3

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