Cheese Pennies


2 cups grated sharp cheddar cheese (8 ounces)
cup butter (1 stick)
cup Flour
teaspoon salt
teaspoon dry mustard
teaspoon cayenne pepper* (⅛ to ¼)
paprika (optional)


*1/8 Teaspoon is discernible, while 1/4 teaspoon packs a moderate punch. Use more if you want a truly eye-watering experience.
In a medium-sized mixing bowl, combine all of the ingredients to make a cohesive dough, sprinkling in a tablespoon or so of water if the dough doesn 't seem to want to come together. As soon as the dough starts to come together, turn off the mixer and gather it into a rough ball. Transfer it to a lightly floured work surface, and roll it into a 16-inch log about 1 1/2 inches in diameter. Wrap the log in waxed paper or plastic wrap, and chill it in the freezer for 30 minutes. (If you want to freeze them for a longer amount of time, just make sure to remove them from the freezer about 30 minutes before you want to slice them.)
Using a serrated knife, slice the log crosswise into 1/8-inch rounds. Place them on an ungreased or parchment-lined baking sheet, leaving only about 1/2 inch between them; they won't spread much as they bake. Sprinkle them with a bit of paprika, if desired.
Bake the cheese pennies in a preheated 400F oven for 12 to 14 minutes, or until they're just beginning to brown. Remove them from the oven, and allow them to cool on the pan for several minutes before transferring them to racks to cool completely.
Yield: about eighty 1 1/2-inch pennies


The following recipe is for one of our favorite '50s snacks: cheese pennies, a high-fat concoction of cheese and butter held together with a bit of flour and baked into golden brown "pennies." I'm sure I never had the spicy variety as a kid; but my well-worn taste buds think a hit of cayenne are just the ticket these days. These are good served with drinks - non-alcoholic, or otherwise.


4.0 servings


Thursday, February 11, 2010 - 1:12pm


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