Cheddar-Cayenne Coins

To have these oven-ready up to a month before Thanksgiving, make the dough, slice it into coins, and arrange them on a parchment-lined baking sheet. Pop the baking sheet into the freezer for a few hours until coins are frozen, and then transfer them to zip-top freezer bags. When you’re ready to serve, arrange them on baking sheets and bake. These are fairly spicy, so use the smaller amount of cayenne if you want a milder kick. Pecans or pine nuts would work in place of the walnuts.

From Fine Cooking Thanksgiving Cookbook, Taunton Press 2012, from the editors and contributors of Fine Cooking.

Cheddar-Cayenne Coins

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    1 1/3 cups all-purpose flour 1 large egg yolk
    1 1/4 cups finely grated sharp Cheddar (or half Cheddar and half Parmigiano-Reggiano) 2 tablespoons water
    1 teaspoon table salt 1/3 cup medium-finely chopped walnuts
    1/4 - 1/8 teaspoon cayenne Kosher salt for sprinkling
    1/2 cup chilled unsalted butter, cut into 1/2-inch pieces

    directions

    Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Combine the flour, cheese, salt, and cayenne in a food processor; process until just blended. Add the butter and pulse until the dough resembles coarse crumbs. Stir the yolk and water together with a fork and drizzle over the mixture. Pulse until the dough begins to form small, moist crumbs. Add the walnuts and pulse briefly until the crumbs begin to come together.

    • 2

      Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a bench knife or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don’t expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch-long log that’s 11⁄4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days. (The dough may also be frozen for up to a month and then thawed for about an hour on the counter or in the refrigerator overnight.)

    • 3

      Heat the oven to 375°F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into scant 1⁄4-inch-thick slices. Arrange the slices about 1⁄2 inch apart on the prepared sheets. Bake until medium to deep golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. If you like, sprinkle the crackers with a little kosher salt just as they come out of the oven. Set the baking sheets on wire racks to cool. When the coins are completely cool, store them in an airtight container for up to two days.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving