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Pecan-Cheddar Coins

Pecan-Cheddar Coins

Today is my Friday.  I
am taking a few extra days off to enjoy the upcoming 4th of July
holiday weekend. It is a time to: de-stress, relax, eat great food, exercise,
drink wonderful wine, and spend time with hubby, friends and family.  I know it has been several weeks since the
last Friday Night Bites post but I am happy to announce that the series is
back.

This week I have the most divine little bites I have had in
a long time.  I was inspired to make
these from a “thank you” package that arrived at my office a few weeks
ago.  I had assisted a friend’s daughter
with her job search.  Her daughter was a
recent college grad and having a challenge with finding that first real job to
kick start her career.  I gave her some
advice and connected her with a few of our recruiters in another branch.  Although she found a job on her own, the
advice seemed to resonate and I was pleased she found something.  I think her Mom; my friend was ecstatic and
sent me some magnificent baked goods from Rustic Bakery.  It was extremely thoughtful and their three cheese coins were out of this world delicious – I knew I had to duplicate
them.  I came pretty close with this
version and will be testing out new flavors soon.

Pecan-Cheddar Coins

1 1/3 Cup Flour

¾ Cup Sharp Cheddar Cheese, grated and packed lightly

½ Cup Parmesan Cheese

1 teaspoon Salt

1/8 teaspoon Cayenne

½ Cup Butter, cut into small pieces

1 large Egg Yolk

2 Tablespoons Water

See Also

1/3 Cup Pecans, toasted

Yields about 6 dozen 1 inch coins

Use a food processor and add the flour, pecans, cheese, salt
and cayenne.  Pulse until combined.  Add the butter pieces and pulse until the
dough resembles coarse crumbs.  Mix the
water and egg yolk together, then drizzle over the mixture and pulse until the
dough forms.  Remove and kneed together
if needed.

Spilt dough into two parts and flatten into two disks.  Wrap each disk seperately in plastic and chill for an hour.  Use a large plastic cutting board and open up
the disk and leave the plastic wrap on top of the plastic board.  This will prevent the dough from
sticking.  Sprinkle the top with a
dusting of flour and roll until ¼ inch thick. 
Use a one inch in diameter circle cookie cutter to cut out the
coins.  Preheat oven to 375 degrees. Place
onto a prepared cookie sheet with parchment paper. Place at least ½ inch apart
and cook for 15 to 20 minutes.  Repeat
process with the remaining dough until all utilized. Let cool and store in an airtight
container. 

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