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.
¼pound (1stick) unsalted butter, softened
2cupssifted all-purpose flour
1pound sharp Cheddar cheese, shredded (4cups)
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 should just hold together. If it’s too dry and crumbly, sprinkle with a few drops of cold water and then toss together with a fork until it does hold together. Divide the dough into thirds. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes—this will make the dough easier to roll out.
Preheat the oven to 400°F. Working with a third of the dough at a time, place a portion on a lightly floured work surface. Flatten the dough with your hand and cover with a sheet of wax paper. Roll out as thinly as possible.
With a 2¼-inch fluted or plain biscuit cutter (or the rim of a glass), cut out rounds of dough and place them 1 inch apart on an ungreased nonstick baking sheet. If you’d like smaller, bite-size wafers, cut them about 1¼ inches in diameter. (If your sheet is not nonstick, coat lightly with nonstick cooking spray.) Repeat with the remaining dough. Gather all of the scraps together, reroll, and cut.
Bake the wafers until golden, 10 to 12 minutes (or 7 to 10 minutes for smaller ones). Do not overbake. Transfer with a metal spatula to a wire rack and cool slightly. Serve warm. Or cool completely and then store in a tightly covered tin (these wafers keep well for several days).