Cheddar Cheese Coins

From Cook's Country | December/January 2013

Why this recipe works:

Everyone loves cheese and crackers, and we wanted to combine the two into a rich, cheesy, tender biscuit. Cutting the chilled butter into the dry ingredients creates a flaky texture, and using the food processor means it take seconds. Adding cornstarch tenderizes our crackers even more. A… read more

Everyone loves cheese and crackers, and we wanted to combine the two into a rich, cheesy, tender biscuit. Cutting the chilled butter into the dry ingredients creates a flaky texture, and using the food processor means it take seconds. Adding cornstarch tenderizes our crackers even more. A generous helping of pungent cheese flavors the dough, and just a few tablespoons of water help it come together. After chilling for an hour, the logs are ready to be sliced and baked.

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Makes about 5 dozen coins

You can refrigerate the dough for up to three days or freeze it for up to one month. Thaw the frozen dough in the refrigerator before proceeding with step 2.

Ingredients

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