Lemon, Dill and Havarti Wafers 64.000

Deb Lindsey for The Washington Post

Holiday Cookies 2013 Dec 4, 2013

The citrus lightens these savory cheese crisps.

Make Ahead: The logs of dough need to be refrigerated for at least 3 hours or up to overnight or frozen for up to 2 months. The wafers can be stored between layers of wax paper in an airtight container for up to 2 days. (Freezing the baked wafers is not recommended.)


Servings:
64 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 64 cookies

Ingredients
  • 1 cup flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 4 ounces havarti cheese, preferably with dill, grated
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 tablespoons finely chopped fresh dill
  • 1 teaspoon finely grated lemon zest

Directions

Sift the flour, salt and baking powder together on a sheet of wax paper.

Combine the cheese and butter in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until well incorporated and smooth. Stop to scrape down the bowl.

Add the dill and lemon zest; beat on medium speed to incorporate. Reduce the speed to low; gradually add the flour mixture, beating just long enough to form a soft dough with no visible traces of flour (about 1 minute).

Divide the dough in half. Lay a large piece of piece of plastic wrap on the counter or inside a rimmed baking sheet and place half of the dough at the center. Roll to form a log that's 8 inches long by 1 inch wide. Repeat with the remaining dough. Wrap both securely and refrigerate for 3 hours or up to overnight.

Position a rack in the middle of the oven; preheat to 350 degrees. Line two or three baking sheets with parchment paper or silicone liners.

Working with one log of dough at a time, use a small serrated tomato knife to create 32 slices, arranging them 1 inch apart on the baking sheets as you work.

Bake one sheet at a time for 15 minutes until lightly browned; a bit of butter will be bubbling at the edges of the wafers. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.

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Recipe Source

Adapted from "Slice and Bake Cookies: Fast Recipes From Your Refrigerator or Freezer," by Elinor Klivans (Chronicle, 2013).

Tested by Leanne Guido.

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