Prep Time 30m
Cook Time 12m
Ready Time 180m
Yield 2 1/2 dozen

  • 1/2 cup pecans
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/2 cup finely shredded sharp cheddar cheese, room temperature
  • 1/2 cup grated Parmesan cheese, room temperature
  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
Preparation Directions
  • Step 1Place pecans in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Cool completely. Finely chop.
  • Step 2Combine shortening, cheddar and Parmesan cheeses in bowl of electric mixer. Beat at medium speed until well combined, about 2 minutes. Add flour, salt, cayenne and onion powder. Beat about 2 minutes or until a dough forms.
  • Step 3Roll dough on a sheet of wax paper into a 1-inch diameter log about 12-inches long. Using wax paper as a guide, roll and press log in chopped pecans. Wrap tightly in wax paper and foil. Freeze 2 hours.
  • Step 4Heat oven to 350°F. Line baking sheets with parchment.
  • Step 5Cut log crosswise with sharp knife into 1/4-inch thick slices. Place 1/2-inch apart on prepared baking sheets.
  • Step 6Bake 10 to 12 minutes or until golden and just firm to the touch. Wafers will spread while baking. Cool on baking sheet.
  • TipUnbaked dough will keep, frozen, for 2 months.
  • TipFlavor improves with age. Best made a day or two in advance. Wafers will keep in an airtight container at room temperature up to 4 days.
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