Cheese Pennies
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.
Ingredients:
1 cup (2 sticks) Organic Valley Cultured Unsalted Butter, softened
8 ounces Organic Valley Pepper Jack, grated, brought to room temperature
8 ounces Organic Valley Sharp Cheddar, grated, brought to room temperature
2 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups finely chopped walnuts, pecans or hickory nuts
Instructions:
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.
Copyright by Terese Allen
Rate This Recipe
Rate this recipe or tell us about your own special twist that made it even better!
Customer Comments:
Customer rating:
wowwwwwww