Cheesy Penny Wafers

These flaky wafers and cheese straws are lower in fat and cholesterol than their traditional cousins, thanks to the use of reduced-fat cheese.

Cheesy wafers
Cheesy Penny Wafers
Cheesy Penny Wafers
Servings Prep Time Cook Time
40wafers 20minutes 15minutes + 30 minutes chilling time
Servings Prep Time
40wafers 20minutes
Cook Time
15minutes + 30 minutes chilling time
Ingredients
Portions: wafers
Units:
Ingredients
Portions: wafers
Units:
Instructions
  1. In the bowl of a food processor, process the cheese and butter for about 30 seconds, or just until combined. With the motor running, slowly pour the oil through the feed tube.
  2. Then add the flour, mustard, and red pepper. Process for 30 seconds, or just until the mixture resembles coarse crumbs. (To keep the wafers flaky and tender, avoid overprocessing.) Remove the dough from the food processor, press into a ball, roll in plastic wrap, and refrigerate 30 minutes.
  3. Preheat oven to 350°F and set out 2 ungreased baking sheets. Shape the dough into 40 balls, 1/2 inch in diameter, and place them 2 inches apart on the baking sheets. Using the back of a fork, lightly flatten each ball twice, making a criss-cross pattern, until the dough resembles a coin about 1/8-inch thick.
  4. Bake 15 minutes, or just until crisp but not browned. Transfer to wire racks, dust lightly with paprika, and let cool. Store in an airtight container up to 2 weeks or in the freezer up to 3 months at 0°F.