Pecan Cheese Coins
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.
