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Cheese Coins
These tender and flavorful appetizers are easy to
make, convenient to serve, and they can be refrigerated
or frozen.
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
Use metal blade to chop cheese until it resembles
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
firm, about 2 hours.
Preheat 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
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˚F. oven.
Yield 100 cheese coins.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 31