Cheese Coins

Makes 150 cheese coins

1 pound Cheddar, cut into
1-inch pieces
½ pound unsalted butter, room
temperature, cut into 1-inch pieces
½ teaspoon kosher salt
½ teaspoon hot sauce or pinch
of cayenne pepper
2 cups unbleached, all-purpose flour

Nutritional information per serving:
Calories 29 (69% from fat) • carb. 1g • pro. 1g • fat 2g • sat. fat 1g • chol. 7mg • sod. 27mg
• calc. 22mg • fiber 0g

Insert medium shredding disc. Shred cheese
using medium pressure. Reserve cheese;
remove disc. Insert metal blade. Add shredded
cheese, butter, salt and hot sauce or cayenne.
Process for 30 seconds, scrape work bowl.
Process about 30 seconds more, until smooth.
Scrape work bowl. Add flour and process
until incorporated.
Divide dough into equal parts and roll each
into a cylinder about 1½ inches in diameter.
Chill until firm, about 2 hours.
Preheat oven to 400°F. Cut dough into 1⁄8-inch
slices and place slices 1½ inches apart on
lightly greased baking sheet. Bake until lightly
colored, about 10 minutes, being careful not
to brown them. Transfer to wire rack to cool
slightly.
Unbaked, plastic-wrapped cylinders keep for
about a week in the refrigerator. Baked
appetizers can be frozen and reheated for
6 to 8 minutes in a 300°F oven.