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.
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