Pecan Cheese Coins

Pecan Cheese Coins

1 lb. extra-sharp cheddar cheese, shredded
1/2 c. unsalted butter, softened
2 c. all-purpose flour
1 tsp. salt
1/2 tsp. cayenne pepper
1/4 tsp. paprika
1/4 tsp. ground cumin
1 c. finely chopped Texas pecans

Combine shredded cheese and softened butter in bowl of a food processor fitted with steel blade or in a mixing bowl. Mix well. Add flour, salt, cayenne pepper, paprika and cumin. Process or still until dough comes together in a ball. Work pecans into dough. Shape dough into three logs, about 1 1/4 inches in diameter. Wrap securely with wax paper or plastic wrap and chill at least 2 hours. (These can be frozen for up to a month. Thaw before baking). When ready to bake, preheat oven to 350 degrees. Slice dough into 1/4 inch coins and place on baking sheets. Bake about 12 to 15 minutes, or until they begin to brown. Remove to a wire rack to cool, then store in airtight container. Makes about 8 dozen coins.

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