Cheese Coins Recipes

Steps:

• Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor fitted with the metal blade. Pulse to combine. Add butter, and pulse until the mixture resembles coarse meal. Add cheese, and pulse until combined. With the machine running, add milk. Process until the dough comes together and is well combined.
• Transfer the dough to a clean work surface. Shape the dough into a 2-inch-wide log. Wrap with 2 layers of plastic wrap and refrigerate for at least 24 hours and up to 2 weeks or frozen for up to 4 weeks.
• Preheat the oven to 325 degrees. Slice the well-chilled log into 1/4-inch-thick slices. Transfer the slices to a baking sheet, and bake immediately, rotating the sheet halfway through baking, until the crackers are golden brown and firm in the center, 25 to 35 minutes. (The crackers should not get too dark around the edges.) Transfer to a rack to cool. The crackers may be made a day ahead and kept in an airtight container at room temperature.

Steps:

• Combine cheese with butter until creamed. Beat in flour, mustard, Worcestershire sauce and Tabasco. Mix until dough is formed.
• Shape into two logs about 1 1/2 inches in diameter and about 10 inches long. Wrap in waxed paper and refrigerate for a few hours or overnight.
• Slice rolls carefully into 1/4 inch slices and place on buttered baking sheets . Bake in a preheated 375 F oven for 7 to 9 minutes, or until just beginning to turn golden. Cool on wire racks.

Steps:

• In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
• Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
• Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
• Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
• Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.

Steps:

• In a food processor, pulse to combine flour, salt, and spices. Add butter; pulse until mixture resembles coarse meal. Add cheddar; process until dough starts to hold together.
• Turn out dough onto a lightly floured surface; knead a few times. Divide into four equal pieces, and roll into logs, each about 6 inches long and 1 1/4 inches wide. Wrap in plastic; refrigerate until firm, at least 1 hour or up to 3 days. (Dough can be frozen up to 1 month; thaw until pliable.)
• Preheat oven to 350 degrees. Cut dough into 1/3-inch-thick slices; place 2 inches apart on parchment-lined baking sheets. Bake, rotating sheets halfway through, until lightly browned, about 20 minutes. Let cool on baking sheets 1 minute, then transfer coins to a wire rack to cool completely. Cheese coins can be stored in an airtight container at room temperature up to 3 days.
• To serve, spoon a small amount of jelly onto center of each coin.

Steps:

• Combine the flour, cheese, lemon zest, pepper and salt in a food processor.
• Process until combined. Add the butter and pulse until the dough resembles coarse crumbs.
• Add the sour cream and egg yolk and pulse again until just incorporated.
• Test the dough by squeezing a bit between your fingertips, if it's too dry to hold together, sprinkle on a bit of lemon juice and pulse again. When the dough holds together, dump it onto a lightly floured surface and press into either a 12 inch long or a flat disk. Wrap in plastic and chill for 2 hours, or up to 2 days. (I froze mine, it should keep a long time in that state.).
• Heat the oven to 375°. For a log, slice it into coins just under 1/4 inch thick. For a disk, roll it out to just under 1/8 inch thick and stamp out 1 1/2 or 2 inch rounds or other shapes with a cookie cutter.
• Arrange them on a ungreased baking sheet and bake until well browned around the edges and no longer doughy in the center, 15 -18 minute for thinner coins, 20 -22 minute for thicker ones. Use a spatula to careful transfer the coins to a cooling rack. (You can use parchment and just slide the whole thing off the cookie sheet to cool.).