Cheese Wafers

The "Ultimate Southern Living Cookbook" says cheese wafers are a must for brunches, showers and teas, as well as holiday buffet tables.  I have eaten plenty of them when I lived in Texas and Georgia, but I hadn’t seen a recipe that included the nuts and crisp cereal, so I had to try it.  These are a good make-ahead, as they improve as the flavor mellows, and they get crisp.   I used my food processor and a size 100 scoop to portion them – I actually got 4 dozen as called for.  I was going to try freezing some of the balls before baking, but Myrna dropped by, and I sent some home with her so I baked all of them.

                              Cheese Wafers

  6          ounces  Sharp Cheddar Cheese -- shredded

     1/2   cup  Butter -- softened

  1          cup  Flour, All-purpose -- 4-4 1/2 ounces

              dash  Salt

              dash  Paprika

  1 1/2   cups  Corn Flakes -- crushed (about 2 ounces0

     1/2   cup  Almonds -- finely chopped (about 2 ounces)

Process cheese and butter in food processor until blended.  Add flour, salt and paprika; process until mixture forms a ball, stopping often to scrape down sides.  Add dereal and almonds, process until blended, stopping twice to scrape down sides.

Shape dough into 1 inch balls.  Place balls about 2 inches apart on ungreased baking sheets.  Flatten each ball in a crisscross pattern with a fork dipped in flour.

Bake at 350° for 12 to 14 minutes or until lightly browned.  Remove to wire racks to cool. 

These store well in an airtight container.

Yield:  "4 dozen"

Per Serving: 53 Calories; 4g Fat (65.5% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 51mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.