Nippy Three-Cheese Wafers

Name: Nippy Three-Cheese Wafers
Yield: Makes about 6 dozen
Ingredients: 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened; 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; ½ cup (scant) fresh-grated Parmesan cheese; 1 tablespoon Dijon mustard; 3 tablespoons beer; 2¼ cups flour; ¾ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon cayenne pepper; 1 cup fine-chopped walnuts

Preparation info

Makes about
6 dozen

Difficulty
Easy

Appears in

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.

Ingredients

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened

Spicy
Vegetarian
cheese

Method

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.
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 blende