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


  1. 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).