Cranberry Pecan Cheese Wafers

Oh em gee. These little babies are so delicious. I saw this recipe in the December Southern Living and being a cheese lover, whipped some up this weekend. I already had 90% of the ingredients, too, which was nice. You probably do too!

These taste like a fancy Cheez-It, which is one of my favorite snacks ever. Pretty much anything with cheese is my friend, let’s be honest.

I made some of these and put them in a little Christmas box because I’m visiting my best Wendy and her family later today. These will be the perfect savory treat for everyone to enjoy.

Note – the below recipe from Southern Living makes enough to feed a small army – about 8 dozen. I halved the recipe and it still made about 60 wafers. Although, I think I’ll be making the other half to take home for Christmas! 🙂

So, this is the full recipe, but adjust accordingly. I’ve heard in baking (I don’t bake much) that doubling recipes will mess it up, but halving this one seemed to work fine!

Southern Living Cranberry Pecan Cheese Wafers:

  • 1 1/2 cups chopped pecans
  • 1 1/2 cups coarsely chopped sweetened dried cranberries
  • 2 cups butter, softened
  • 4 cups (16 oz.) freshly shredded extra-sharp Cheddar cheese
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground red pepper
  • 4 cups all-purpose flour
  • Parchment paper

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).

Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.

Beat butter and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill 8 hours to 3 days.

Or, wrap in aluminum foil if you’re out of plastic wrap, like me. It works.


Preheat oven to 350°. Cut each log into 1/4-inch-thick slices (use a serrated knife and it’ll be so much easier) ; place on parchment paper-lined baking sheets.

Bake 13 to 15 minutes or until lightly browned. (Note – this actually took about 17 minutes for mine. Just keep an eye on the bottoms of your wafers, because they brown quicker than the tops).

Remove from baking sheets to wire racks, and cool completely (about 20 minutes).

1/4 inch slices, read to go in the oven.


Cooling on the counter.


Nom nom.


All dressed up and ready to go!


Seriously – run to the kitchen and make these! They are so salty, sweet, nutty, cheesy – delicious.



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