80 wafers

Hands on: 30 minutes Total time: Overnight

T. Levette Bagwell/Staff (ENLARGE)
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8 ounces sharp cheddar cheese, shredded (about 2 cups packed)

1/2 cup (1 stick) butter or margarine, softened

1 cup all-purpose white flour, preferably unbleached (may be half whole-wheat flour)

1 teaspoon Worcestershire sauce

2 tablespoons dried minced onions

Pinch of cayenne pepper

1/2 cup sesame seeds

In a mixing bowl, combine the cheese, butter, flour, Worcestershire sauce, dried onions and cayenne. Mix well by hand (or with heavy-duty mixer) until a dough is formed. Divide the dough in half and shape each half into a log 1 inch in diameter and about a foot long. Roll the logs in the sesame seeds to completely coat the outside. Wrap each log tightly in plastic wrap, then chill for several hours or overnight. (The logs may be frozen at this point; thaw them in the refrigerator before using.)

To bake the wafers, preheat the oven to 375 degrees. Carefully cut each log crosswise into 1/4-inch-thick slices. Place the slices on nonstick baking sheets (or on parchment-paper-lined baking sheets) and bake for 10 to 12 minutes, or until lightly browned and firm. Use a metal spatula or pancake turner to carefully remove the wafers from the baking sheets. Cool them on wire racks. When the wafers are completely cool, store them in an airtight container.

- From "The New Jewish Holiday Cookbook"

Per serving: 33 calories (percent of calories from fat, 70), 1 gram protein, 1 gram carbohydrate, trace fiber, 3 grams fat (1 gram saturated), 6 milligrams cholesterol, 30 milligrams sodium.