Pecan/Cheddar Coins


½ cup pecan halves

1 cup all-purpose flour

½ teaspoon salt

¼ teaspoon cayenne pepper

5 Tablespoons unsalted butter cut into ½-inch pieces

½ pound sharp cheddar cheese, coarsely grated

2 Tablespoons freshly grated Romano cheese

1 large egg yolk


Cooking Directions:

Preheat oven to 350⁰ F.

1.       Spread the pecans on a baking sheet and toast for 7 minutes, or until fragrant.  Let cool slightly before chopping finely.

2.       In a food processor, combine the flour, salt and cayenne. Blend thoroughly.

3.       Add butter and blend until it resembles coarse meal.

4.       Add both cheese and blend until combined: the dough should look crumbly at this point.

5.       Remove from processer and press dough into one large ball. 

6.       Cut in half, form a two balls then shape into a long log, 2-inches in diameter.

7.       Roll in chopped nuts.

8.       Wrap in plastic wrap and refrigerate until firm, at least two hours, or overnight.

9.       Preheat oven to 400 ⁰F.

10.   Line two baking sheets with parchment or silicone mat.

11.   Cut logs into ¼ inch slices and arrange 1-inch apart on the baking sheets.

12.   Bake in the oven for 9 minutes, switching the pans halfway through the baking, until coins re evenly golden.

13.   Store in an air-tight container for up to 2 days.  Or, freeze for to a month and use for last minute surprise guest visits.  Allow cheese coins to come to room temperature before serving.

Makes about 100 coins

Wine recommendations:  Sauvignon Blanc, Vouvray,  and Rosé made from any grape!