Combine cheese with vegetable shortening in large mixing bowl. Blend in flour and poppy seeds. Cover and chill well. Coat hands lightly with flour and form chilled dough into two long cylinders, each about 1 inch in diameter. Wrap tightly in plastic wrap and chill until firm or freeze until baking time. To bake, slice into ¼-inch rounds and place on an ungreased baking sheet about ½ inch apart. Bake in a preheated 350°F oven for about 18-20 minutes or until golden brown. Loosen while warm, but cool flat, right on the baking sheets. Serve warm or at room temperature. Store in an airtight container.
Recipe yields about 60 wafers.
Quick Tip
Dough may be stored in refrigerator for 1 week or frozen for 3 months. If frozen, allow dough to stand at room temperature 10-15 minutes for easier slicing. Baked wafers may also be reheated. Simply place on an ungreased baking sheet and warm in 350°F oven for 5 minutes.