Cheese Coins

These are a great appetizer cracker...you don't need cheese to spread on them-because the cheese is in them!  I found the recipe in "Cook"s Country"  You can refrigerate the dough for up to three days or freeze it for up to one month (pre-form into logs).  Thaw if frozen and cut the logs into 1/4" slices.

8 oz extra-sharp cheddar cheese (shredded) (2 cups)
1 1/2 cups all purpose flour
1 TBSP cornstarch
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp paprika
8 TBSP unsalted butter, cut into 8 pieces and chilled
3 TBSP water

1.  Process cheddar, flour, cornstarch, salt, cayenne, and paprika in food processor until combined, about 30 seconds  (I do not have a food processor so I used the my Kitchen Aid Mixer with the dough attachment - this worked well!) Add butter and process until mixture resembles wet sand, about 20 seconds.  Add water and process until dough forms, about 10 seconds.  Transfer dough to counter and divide in half.  Roll each half into 10-inch log, wrap in plastic wrap, and refrigerate until firm, at least 1 hour.

2.  Adjust oven racks to upper middle and lower-middle positions and heat oven to 350 degrees.  Line 2 rimmed baking sheets with parchment paper.  Unwrap logs and slice into 1/4 " thick "coins"  Place coins on prepared sheets, 1/2 in apart.  Bake until light golden around edges, 22-28 minutes, switching and rotating sheets halfway through baking.  Let coins cool completely on sheets before serving.  Coins can be stored in airtight container at room temperature for up to 3 days.