The Best Cheese Wafers

Preparation info
  • Makes

    48 to 72

    Two - Wafers or 100 to 120 One-Inch Wafers
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

These are from Martha Nesbit of Savannah, Georgia. This has become one of my favorite recipes for entertaining. Freeze the dough in portions and you can bake a few of these whenever you need to serve something to nibble with drinks.


  • ¼ pound (1 stick) unsalted butter, softened
  • 2 cups sifted all-purpose flour


  1. Beat the butter with an electric mixer at medium-high speed until fluffy and light colored. Meanwhile, resift the flour with the salt and cayenne onto a sheet of wax paper. Reduce the mixer speed to low and beat in the flour mixture, then the grated cheese just until blended. Do not overmix; the mixture will be quite crumbly. Gather together with your hands; the dough shoul