Cheese Pennies

5 ratings

These savory rounds are a cross between a biscuit and a cracker. The dough comes together easily into slice-and-bake logs, which may also be frozen to have on hand for last-minutes appetizers or snacks. Vary the cheeses to suit your taste—try Organic Valley Blue Cheese crumbles instead of the Pepper Jack, for instance, or go with a mild cheddar instead of the aged.

Note: grate the cheese when it's cold (it will be easier to do that way), then bring it to room temperature to "soften" it for mixing.



1. Cream butter and cheeses in a large bowl until they are very well blended. Sift flour, baking powder, and baking soda into a second bowl. Stir sifted mixture into cheese mixture until combined. Mix in nuts until combined. Dough will be soft and pliable.

2. Working on a floured surface, shape dough into 5-6 smooth cylinders that are about 1 1/2 inches thick. Wrap them in wax paper and chill thoroughly (or freeze for later use).

3. To serve: Heat oven to 350 degrees. (If dough is frozen, allow it to thaw 20-30 minutes before slicing.) Slice dough into 1/4-inch- thick rounds and place one inch apart on ungreased or parchment-lined baking sheets. Bake 14-16 minutes. Carefully transfer crackers to wire rack. Serve warm or at room temperature. Store airtight. Makes 75-100 rounds.

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