ounces cheddar cheese, cut into 1-inch pieces
ounces unsalted butter, at room temperature, cut into 1-inch pieces
teaspoon Tabasco sauce
Vegetable oil cooking spray
Use food processor metal blade to chop cheese until it resembles coarse meat, about 30 seconds. Add butter, salt, and Tabasco sauce. Process until smooth, about 60 seconds; scrape bowl. Add flour and process until just mixed in. Chill dough until firm, 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 degrees and coat baking sheets with vegetable oil cooking spray. cut dough into 1/8-inch slices and place 1 1/2 inches apart on baking sheets. Bake until lightly colored, about 10 minutes; do not brown. 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 degree oven.