Cheese Coins
These tender and flavorful appetizers are easy to make,
convenient to serve, and they can be refrigerated or frozen.
INGREDIENTS
8 ounces Cheddar cheese, cut in 1-inch pieces
4 ounces unsalted butter, at room temperature, cut in pieces
1/4 teaspoon salt
1/4 teaspoon
1 cup flour
100 cheese coins
Use metal blade to chop cheese until it resembles coarse
meal, about 30 seconds. Add butter, salt and pepper. Process
until smooth, about 60 seconds. Scrape down bowl, add flour and process
until flour is just mixed in. Chill dough until firm enough to shape into logs,
about 1 hour.
Divide dough into 3 equal parts and roll each into a
cylinder about 1-1/2 inches in diameter. Chill until firm, about 2 hours.
Preheat oven to 400°F. Cut dough into 1/8-inch slices and
place slices 1-1/2 inches apart on lightly greased baking sheet. Bake until
lightly colored, about 10 minutes, being careful not to brown them. Transfer to
wire rack to cool.
Unbaked, plastic-wrapped cylinders keep for about a week in the refrigerator. Cooked cheese coins can be frozen and reheated for 6 to 8 minutes in a 300°F oven.