Prep Time 30 min
Cook Time 12 Min
Servings 2 1/2
Difficulty Moderate

Ingredients

  • 1/2 cup pecans
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/2 cup finely shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. onion powder

Directions

  • Step 1

    PLACE pecans in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Cool completely. Finely chop.

  • Step 2

    COMBINE shortening, cheddar and Parmesan cheeses in bowl of electric mixer. Beat at medium speed until well combined, about 2 minutes. Add flour, salt, cayenne and onion powder. Beat about 2 minutes or until a dough forms.

  • Step 3

    ROLL dough on a sheet of wax paper into a 1-inch diameter log about 12-inches long. Using wax paper as a guide, roll and press log in chopped pecans. Wrap tightly in wax paper and foil. Freeze 2 hours.

  • Step 4

    HEAT oven to 350°F. Line baking sheets with parchment.

  • Step 5

    CUT log crosswise with sharp knife into 1/4-inch thick slices. Place 1/2-inch apart on prepared baking sheets.

  • Step 6

    BAKE 10 to 12 minutes or until golden and just firm to the touch. Wafers will spread while baking. Cool on baking sheet.

  • Step 7

    Unbaked dough will keep, frozen, for 2 months.

  • Step 8

    Flavor improves with age. Best made a day or two in advance. Wafers will keep in an airtight container at room temperature up to 4 days.

Serving size
(1 wafer)

  • Calories 60
  • Calories from Fat50g
  • Total Fat 5g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 70mg
  • Potassium 0mg
  • Total Carbohydrates 2g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 1g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet