Beazell's Cook Book

Cheddar Cheese Coins

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Cheddar Cheese Coins  




8 ounces sharp cheddar cheese, shredded (2 cups)

1 1/2 cups all-purpose flour

8 tablespoons unsalted butter (1-stick), softened

1 teaspoon Beazell’s Cajun Seasoning

1/4 teaspoon paprika

1/4 cup pecan pieces

2-4 tablespoons water



Pulse all the ingredients (except the water) in a food processor until combined, about 12 pulses. Transfer to a large mixing bowl. Sprinkle with 2 Tbsp. water. Squeeze the mixture between your hands to form a ball, adding additional water as necessary. Form the dough into two 10-inch logs. Wrap tightly with plastic wrap and refrigerate for at least 1 hour.

Adjust two oven racks to the upper- and lower-middle positions and heat the oven to 400 degrees. Slice the logs into 1/8-inch-thick coins and place on two parchment-lined baking sheets. Bake to deep golden brown, 15 to 20 minutes, reversing the positions of the baking sheets from top to bottom halfway through baking. Cool for 3 minutes on the baking sheets, then transfer to a wire rack to cool completely.

To Make Ahead:

The dough can be prepared and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, thaw in the refrigerator before baking.


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