SMOKED ALMOND AND SHARP CHEDDAR WAFERS

These savory wafers, from the new cookbook Preppy Kitchen by John Kanell, the man behind the popular blog of the same name, are a winner on our Holiday Appetizer Board and make a great cocktail nibble. Kanell recommends sticking with a sharp cheddar cheese for "bet-ter cheesy flavor once baked:' and you can opt for a smoked cheese for even more smoky flavor. "Try using other savory-flavored almonds like wasabi or salt-and-vinegar for a twist on these cheesy crackers," he says.

In a food processor, pulse 3/4 cup smoked almonds until finely chopped. Add 1 1/4 cups all-purpose flour, 8 oz shredded sharp cheddar cheese, 2 tsp cornstarch, 1/4 tsp kosher salt and 1/4 tsp cayenne pepper. Process until mixture is crumbly and well combined. Add 1/2 cup (1 stick) cold unsalted but-ter, cubed; process until mixture resembles large breadcrumbs. With processor running, slowly add 2 Tbsp whole milk. Continue mixing until a dough ball starts to form.

Turn dough out onto a lightlyfloured work surface; knead a few times to form a ball. Divide dough in half shape each piece into a 2-inch-round log. If desired, place' cup poppy seeds in an even layer on a dinner plate. Roll outside of each log in poppy seeds. Tightly wrap each log in plastic wrap. Chill at least 2 hours and up to overnight.

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Slice 1 dough log into 1/2-inch-thick rounds. Place rounds 1 inch apart on prepared baking sheet. Pierce center of each round with fork. Bake 14-17 minutes or until golden brown on bottom. Cool 2 minutes on baking sheet. Transfer to a wire rack; cool completely. Repeat with remaining dough log. Store cooled wafers in an airtight container for up to 4 days. Makes about 50 crackers.