Marilyn's Cheese Wafers

Mom used to make these sharp cheddar wafers for her bridge club, for family gatherings, and for my birthday because she knew I love them. She gave the recipe to the Ladies' Aid Society of Dutch Flat for their Delicious Diggins cookbook, published in 1964. However, she inadvertently left out an ingredient, so when her friends made the wafers, "They never tasted as good as Marilyn's." Well, yeah! When the Dutch Flat Community Club published another recipe book, in 2002, she contributed the complete recipe. And here it is, with some minor modifications.

Ingredients:

Makes 48. Preheat oven to 350.

• 8 oz. sharp cheddar cheese (Tillamook or Cracker Barrel), grated
• 4 oz. butter, room temperature
• 1/2 tsp. salt
• 1 c. flour (5 oz.)
• 1/2 tsp. cayenne powder
• 2 cups cornflakes, crushed

Directions:

• Blend cheese, butter, salt, and cayenne well.
• Slowly add flour and mix until well blended.
• Slowly add crushed cornflakes and mix until well blended.
• Shape ping-pong-sized balls and place on a baking sheet. Flatten each with a fork.
• Bake for 12 to 15 minutes, turning the pan once for even browning. If you like your wafers really crispy, leave them in a couple of minutes longer.

It's easiest to make these in a stand mixer, but if the butter and cheese are soft enough, you can use a hand mixer. It is harder, however. You can easily double or triple this recipe. They freeze very well, so you can always have some handy. (But, I warn you, it's dangerous to keep them around!)