Cheddar Coins

By kylaroy7

Not everyone who wants baked goods wants sweets: These savory Cheddar shortbreads with a hint of cayenne are a nice break from the sugar rush — and totally make-ahead.

Ingredients

• 1.50 cup(s) all-purpose flour
• 1 cup(s) shredded Cheddar cheese
• 1 tablespoon(s) cornstarch
• 1 teaspoon(s) granulated sugar
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) cayenne pepper
• 10 tablespoon(s) (no substitutions) butter, cold, cut into pieces

Preparation

Step 1

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.

In food processor, pulse flour, Cheddar, cornstarch, sugar, salt, and cayenne until combined. Add butter and blend 1 to 2 minutes, or until dough comes together. Pat into disk, wrap in plastic wrap and freeze 15 minutes, or refrigerate up to 2 days.

On lightly floured surface with floured rolling pin, roll dough to 1/4 inch. Cut out coins using 1 1/2-inch round cutter; place 1 inch apart on prepared cookie sheet. (Reroll scraps; repeat.)

Bake 15 to 17 minutes or until golden, rotating sheets once. Transfer coins to wire racks; cool. Store in airtight container at room temperature up to 2 days, or freeze up to 1 month.