Food By Mom -- Cheese Wafers

Whenever I make these, everyone gobbles them up. Including me! It's another recipe I  found more than 30 years ago and the source is long gone.

1/2 pound sharp cheddar cheese, grated

1 stick of butter

1 1/4 C flour

1/8 tsp dry mustard (optional)

1/8 tsp. paprika (optional)


Combine all ingredients and work until smooth. I use my heavy-duty Kitchenaid mixer. Shape into roll and wrap in waxed paper. Chill well. Slice thinly as for refrigerator cookies and place on buttered cookie sheets. Bake at 350F for 10 minutes or until lightly browned.


I have varied the amount of flour vs butter and cheese -- using less flour to reduce carbs and they turn out fine. It is also fine to use more cheese. Don't be afraid to play around with the amounts. Whatever you do will taste great!

For cheese, we use Cabot Seriously Sharp Cheddar because we like a really sharp cheddar flavor. 

I'll be making lots of these for Christmas.


© Cheryl Fuller, 2007. All  rights reserved.