Ice Box Cheese Wafers
- Yield: 6 to 8 dozen
- 1/2pound grated sharp cheese
- 1/4pound butter, creamed
- 1 1/2cups sifted flour
- -- Heavy pinch cayenne pepper
- 1/2teaspoon salt
- Cream together cheese, butter, salt and pepper-add flour. Make into roll. Wrap in waxed paper and put in ice box. Will keep a month. When needed, slice into thin wafers and bake in a moderate oven. A pecon half, baked on each wafer, is decorative.
Recipe reprinted with permission from the Junior League of Charleston’s Charleston Receipts (the Junior League of Charleston, South Carolina, 1950).