Cornmeal Cheddar Cheese Coins

They’re spicy with cayenne and mustard, all tender melt-in-the-mouth with butter and cheese, and crunchy from the cornmeal. These cornmeal cheddar cheese coins are addictive savory snacks. Bet you can’t eat just one.

You want to make these ahead so they’re cold when you go to slice and bake. Keep the rolled logs in your freezer waiting to be sliced, baked and noshed. These photos show you how to get there.

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Cornmeal Cheddar Cheese Coins

These cookies are spicy with cayenne and mustard, all tender melt-in-the-mouth with butter and cheese, and crunchy from the cornmeal. Addictive savory snacks. Bet you can't eat just one. Makes about 150 coins, or about 50 coins per log. Figure 5 cheese coins per person.

Course: Appetizer

Cuisine: American

Keyword: Cheddar cheese, cookies

Servings: 75 people

Author: Letty | @lettyskitchen

Ingredients

• 1 ¼ cups (6 ounces) all-purpose or whole wheat pastry flour
• ½ cup cornmeal
• ¼ cup cornstarch
• ¾ teaspoon fine sea salt
• ½ teaspoon dry mustard
• ¼ teaspoon cayenne pepper
• 8 ounces cold butter , cut in ½-inch dice
• 12 ounces sharp cheddar cheese , grated
• ¼ cup cold beer , white wine or water

Instructions

• Stir the flour, cornmeal, cornstarch, salt, mustard and cayenne together in a medium bowl. With a pastry blender or two forks, cut in the butter, until the pieces are the size of blueberries. Pour the cold liquid over the flour, stirring with a fork until the mixture holds together.
• (Alternatively, place all of the dry ingredients in a food processor work bowl. Pulse to combine. Add the butter and pulse until the pieces are the size of blueberries. Pour the liquid into the food processor all at once. Pulse until the dough forms a ball, but do not over-process.)
• Whichever method you choose, divide in three equal portions.
• On a piece of parchment or waxed paper, form each portion of dough into a log, 12 inches long, about 1 1/4-inch round. Wrap the parchment around the dough and use it to round out the log. Refrigerate for 2 hours or freeze for 45 minutes, until firm enough to slice.
• Preheat the oven to 400°F. Line large baking sheets with silicone baking mats or parchment paper. Slice about 1/8-inch thick and arrange on baking sheets 1/2 inch apart.
• Bake 10 minutes, until the coins are barely golden around the edges.

Nutrition

Calories: 54kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 72mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 124IU | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 0.1mg

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