Make Extra - They Won't Last Long!

These tasty hors d’oeuvres are the perfect addition to any party. Whether it be upscale or a small gathering with friends, they won’t last long! I like to serve them with apple slices, they are a nice accompaniment to the richness of the cheese. These savory shortbread are good all by themselves. They are simple to make, but do take some time chilling. I recommend making them at least one day in advance so that all you need to do is slice and pop them in the oven when you need them.   

Chili Cheese Wafers with Honey-Bacon Cream Cheese and Chives 
by Tracy
Inspired by a recipe in the All-New Ultimate Southern Living Cookbook 

Makes about 60 wafers

2 cups Bob’s Red Mill Organic Whole Wheat Flour
2 cups Bob’s Red Mill Organic Unbleached White Flour 
2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon Ancho chili powder
1/2 teaspoon dried Mexican oregano
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
4 sticks butter, softened
16-ounce block of extra sharp cheddar cheese, grated

Topping: 
2 (8-ounce) packages cream cheese, softened
12 slices of thick bacon, cooked and crumbled
2 Tablespoons honey
Chopped fresh chives for garnish

In a large bowl, sift together flours, salt, pepper, cumin, Ancho chili powder, Mexican oregano, mustard and garlic powder. Set aside. In the bowl of a stand mixer, cream together the cheddar cheese and butter. Slowly add the dry ingredients and beat until blended. Form dough into a ball, cover and chill for at least 2 hours.  

Remove the chilled dough from the bowl and shape into 4 logs (approximately 8 inches each). Chill for at least 8 hours or overnight. Preheat oven to 350°F. Slice logs into wafers about 1/4-inch thick. Place onto an ungreased baking sheet. Bake wafers in batches for about 15 minutes each. Remove from oven and allow to cool for a minute or two and then transfer to wire racks to cool completely.  

To make the topping, pulse cream cheese, bacon and honey in a food processor until smooth. Place the mixture into a piping bag with a large star tip and pipe stars on each wafer. Sprinkle on the chipped chives. Alternatively, you can spoon a heaping teaspoonful of the cream cheese mixture onto the wafers. Serve.  

Notes:  
1. Dough logs can be frozen, then sliced and baked. Just add a few minutes to the baking time.  

2. You may use all Bob’s Red Mill Organic Unbleached White Flour  instead of half white and half wheat. If you do, eliminate one stick of butter.