Cheese Pennies

I came across this recipe a while back.  I had been asked to provide a small appetizer-type item for an evening event at my church, and these seemed simple and quick.

The original recipe came from the Cookie & Biscuit Bible, and the only major difference between my cheese pennies and the Cheddar Pennies recipe was my choice of cheese and the amount of chili powder.


Cheese Pennies
Ingredients

• 4 tablespoons butter, room temperature, diced or "grated" through a large holed cheese grater
• 1 cup shredded Mexican cheese blend (I use the Price Chopper "Coyote Joe" Mexican cheese)
• 1/2 cup all-purpose flour
• pinch of salt
• 1/8 teaspoon chili powder

Method

First, dice or grate the butter and let it come to room temperature in a large mixing bowl.  Cream with an electric hand mixer until soft.

(Seriously, this is the coolest trick I've ever learned to soften butter quickly at room temperature.)

Add the cheese, flour, salt, and chili powder, and combine by hand until a stiff dough forms.

On a lightly floured work surface, roll the dough into a "log" about an inch and a half in diameter.  Wrap in waxed paper or lightly floured plastic wrap and chill for 1-2 hours.

Use a sharp knife to cut 1/4 inch slices.

Transfer to a baking sheet lined with parchment paper.

Bake on 350 degrees for about 15 minutes, until they are golden.  Serve warm or cool completely on a wire rack, and store in an airtight container.

Because of the chili powder, they're awesome without any added flavors.  They're light, crispy, and have a snappy taste.