Cheddar Pennies

Note: I love these. They have a savory flavor that is not overwhelming. I got the recipe from the newspaper a long time ago. One time we made these, we used toppings to make tiny pictures on each cracker.

1 and 1/2 cups all-purpose FLOUR
1/4 teaspoon fine SALT
8 tablespoons UNSALTED BUTTER, softened
4 ounces grated extra-sharp CHEDDAR CHEESE (1 cup)
2 teaspoons DIJION MUSTARD (or spicy mustard)

Optional Toppings: Caraway, fennel, dill, thyme, rosemary, coarse salt, cracked black pepper, black onion seeds.

Whisk flour, salt and paprika in a small bowl. With an electric mixer, beat butter, cheese and mustard until smooth. Beat in flour mixture until dough comes together. Divide dough in thirds and roll each piece into a log 1 inch across and 9 inches long. Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or freeze for up to 2 months.

Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.

Slice logs into 1/4-inch thick coins; place on backing sheets 1 inch apart. Press on toppings and bake until golden brown, 8 to 10 minutes. Cool on pans on wire racks.


Popular posts from this blog

Granola Challenge - Number 1

Roasted Wasabi Almonds

Red Lobster Cheddar Bay Biscuits