kelly said

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23 July 2006

Cheddar Cheese Coins (Cooks Illustrated)

Cheddar Cheese Coins

About 60 coins

To make this dough with a handheld electric mixer, mix all the ingredients except the water until combined, about 3 minutes. Add the water, 1 tablespoon at a time, until a ball of dough is formed. Proceed with forming the logs of dough as directed in step 1.

8 ounces sharp cheddar cheese , shredded (2 cups)

1 1/2 cups all-purpose flour

8 tablespoons unsalted butter (1-stick), softened

1/2 teaspoon table salt

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

2 - 4 tablespoons water

1. Pulse all the ingredients except the water in a food processor until combined, about 12 pulses. Transfer to a large mixing bowl. Sprinkle with 2 tablespoons water. Squeeze the mixture between your hands to form a ball, adding additional water as necessary. Form the dough into two 10-inch logs. Wrap tightly with plastic wrap and refrigerate for at least 1 hour.

2. Adjust two oven racks to the upper- and lower-middle positions and heat the oven to 400 degrees. Slice the logs into 1/8-inch-thick coins and place on two parchment-lined baking sheets. Bake to deep golden brown, 15 to 20 minutes, reversing the positions of the baking sheets from top to bottom halfway through baking. Cool for 3 minutes on the baking sheets, then transfer to a wire rack to cool completely.

To Make Ahead

The dough can be prepared through step 1 and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, thaw in the refrigerator before continuing with step 2.