28
Cheese Coins
These tender and flavorful appetizers are easy to
make, convenient to serve, and they can be re f r i g e r a t e d
or fro z e n .
I N G R E D I E N T S
8 ounces Cheddar cheese, cut into
1-inch pieces
4 ounces unsalted butter, at room
t e m p e r a t u re, cut into 1-inch pieces
1 / 4 teaspoon salt
1 / 4 teaspoon Tabasco sauce
1 cup flour
Vegetable oil cooking spray
Use metal blade to chop cheese until it re s e m b l e s
coarse meal, 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
f i r m, about 2 hours.
P r eheat oven to 400˚F. 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
b rown. Transfer to wire rack to cool.
Unbaked, plastic-wrapped cylinders keep for about a
week in the re f r i g e r a t o r. Cooked cheese coins can be
f r ozen and reheated for 6 to 8 minutes in a 300˚F. oven.
Yield 100 cheese coins.
03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 31
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