Martha Stewart’s Cheddar Coins
2 cups flour
1 tsp salt
1 tsp paprika
1 tsp cayenne
1 cup butter
1 cup grated sharp cheddar
Heat oven to 350 o F.
Combine dry ingredients in a food processor – pulse to blend
Add butter and pulse till mixture resembles coarse meal
Add cheese – process till the dough starts to hold together
Turn dough out onto a floured surface. Knead a few times. Divide into 4 pieces and roll each into a log – about 1 inch in diameter and then chill until firm.
*I did some research into chilling cookie dough. Turns out that if you put it in the fridge for an hour at least, the flour hydrates better and you don’t get a floury taste. The maximum time is 24 hours – after that, no further benefit is derived from doing this.
Take cooled dough and cut into ½ inch rounds and bake. After 5 minutes of cooking, take out of oven and indent each coin with the end of a wooden spoon, then return them to the oven and bake until golden brown.
Once they are cool, they freeze well.
To serve, arrange on a plate and use Guinness Stout Beer Jelly (available from my store) to fill in the divot you made during the bake.
Note: This recipe makes a lot of cookies – perhaps 7 or 8 dozen. As said, they do freeze well. Next time
I will cut the recipe in half,