Cheese Coins

By bersbear

Ingredients

• 8 ounces cheddar cheese, cut into 1-inch pieces
• 4 ounces unsalted butter, at room temperature, cut into 1-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon Tabasco sauce
• 1 cup flour
• Vegetable oil cooking spray

Details

Servings 100

Preparation

Step 1

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.