Cheese Dollars Food

SAVORY CHEESE DOLLARS

Steps:

• Soften the butter and cheddar cheese.
• In a small bowl, whisk together the flour, salt and peppers.
• In a mixing bowl, cream the cheese with the butter until well mixed.
• On low speed, add the flour mixture and beat until well blended.
• Scrape the dough onto a piece of plastic wrap and refrigerate for about 1 hour or until firm.
• Form the dough into three 1-inch-diameter rolls.
• Wrap each roll in plastic wrap (and then aluminum foil if freezing) and refrigerate up to 3 days or freeze up to 3 months until shortly before serving.
• Place 3 oven racks in the upper and lower thirds of the oven.
• Preheat the oven to 425 degrees.
• If the dough has been frozen, remove it from the freezer and let it rest for a few minutes or until it is easy to slice.
• Slice the dough into 1/4-inch slices.
• Place the slices about 1/2 inch apart on the cookie sheets.
• Bake for 8 to 10 minutes or until very lightly browned.
• For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
• Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks.
• Serve immediately or at room temperature.

CHEDDAR CHEESE COINS

Steps:

• In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
• Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
• Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
• Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
• Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.