Cranberry-Pecan Cheese Wafers

Name: Cranberry-Pecan Cheese Wafers
Prep time: 8 h 30 min
Cook time: 15 min
Total time: 8 h 45 min
Yield: 16 dozen cookies
Ingredients: 354.88 ml chopped pecans; 354.88 ml coarsely chopped dried sweetened cranberries; 473.18 ml butter, softened; 946.36 ml freshly shredded extra-sharp cheddar cheese; 7.39 ml salt; 7.39 ml ground red pepper; 946.36 ml all-purpose flour; parchment paper

Submitted by Pinay0618

"When I make up Christmas cookie tins, I always like to include one or two savory cookies. This recipe is from Southern Living's December 2011 issue. Preparation time includes 8 hours chilling time."

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Ready In:: 8hrs 45mins
Ingredients:: 8
Yields:: 16 dozen cookies

ingredients

354.88 ml chopped pecans
354.88 ml coarsely chopped dried sweetened cranberries
473.18 ml butter, softened
946.36 ml freshly shredded extra-sharp cheddar cheese
7.39 ml salt
7.39 ml ground red pepper
946.36 ml all-purpose flour
parchment paper

directions

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.
Beat butter and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill 8 hours to 3 days.
Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 13 to 15 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).