Nippy Three-Cheese Wafers

Preparation info

  • Makes about

    6 dozen

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

More a cracker than a cookie; just the thing with a glass of wine or beer. Careful—these are addictive. You can make this dough in quantity and keep the rolls of dough frozen. Whenever you’d like to put out “a little something” to nibble on, just defrost, slice, and bake as many as you need.


  • 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened
  • 6 ounces sharp Cheddar cheese, grated (about 3 cups, very loosely packed)
  • 3 ounces Swiss cheese, grated (about 1 cup)
  • ½ cup (scant) fresh-grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 3 tablespoons beer
  • cups flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon cayenne pepper
  • 1 cup fine-chopped walnuts


    1. In an electric mixer at medium speed, cream the butter with the Cheddar, Swiss, and Parmesan cheeses until well blended. Mix in the mustard, then the beer.
    2. Meanwhile, sift the flour, baking powder, baking soda, and cayenne onto a sheet of wax paper. Stir the walnuts into the flour mixture. Lower the mixer speed; add the dry ingredients, mixing just until blended, no longer.
    3. Divide the dough in three portions; wrap each portion in plastic wrap, forming into a cylindrical shape. Twist the ends shut, pressing the dough toward the center of the roll to eliminate air pockets. Smooth the dough into neat rolls about inches thick and 9 inches long. Chill the rolls overnight, or at least 4 hours.
    4. Preheat the oven to 350°F. Slice the rolls of dough inch thick and transfer the rounds of dough to three ungreased baking sheets (or sheets of aluminum foil). Bake until the wafers are pale golden at the edges, about 15 minutes. Transfer to a wire rack and serve slightly warm or at room temperature. Store airtight for up to 4 days.