Serve as a savory nibble for a cocktail party. Goat cheese is available in the more common soft, fresh and creamy form as well as firmer aged varieties like Gouda, which can be grated.
Preheat oven to 350°F. Beat butter in large bowl with electric mixer on medium-high speed until light and fluffy. Add goat cheese, green peppercorns and sea salt; beat until well blended. Add flour and water; beat on low speed until a soft dough forms. Gently knead dough on lightly floured work surface
Roll dough into 1-inch balls. Place about 2 inches apart on ungreased baking sheets. Gently flatten to 1/4-inch thickness with floured fork, pressing a crisscross pattern onto tops of wafers
Bake 15 to 17 minutes or until wafers are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely
Test Kitchen Tips:
•To crush green peppercorns, place green peppercorns in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed.
•Prepare as directed, using 1 1/2 teaspoons crushed Peppercorn Medley from McCormick® Peppercorn Medley Grinder adjusted to medium-grind setting in place of the crushed green peppercorns.
•Instead of Gouda, substitute about 1/4 cup shredded Drunken goat cheese.