Cheese Pennies

Oh My Goodness.
These are amazing! Each crunchy bite is a flavor explosion inside your mouth. I especially liked the overbrowned ones because I'm just that kinda person. I always go for the edges of foods, the heel of the bread, pizza crusts, you get the gist.







Cheese Pennies
adapted from King Arthur Flour | 60-70 pennies

1 cup grated sharp cheddar cheese
1 cup grated mozzarella
1/2 cup unsalted butter
1 1/2 cups flour
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper

In a medium-sized mixing bowl, combine all of the ingredients to make a cohesive dough, sprinkling in a tablespoon or so of water if the dough doesn't seem to want to come together. As soon as the dough starts to come together, turn off the mixer and gather it into a rough ball. Transfer it to a lightly floured work surface, and roll it into a 16-inch log about 1 1/2 inches in diameter. Wrap the log in waxed paper or plastic wrap, and chill it in the freezer for 30 minutes. (If you want to freeze them for a longer amount of time, just make sure to remove them from the freezer about 30 minutes before you want to slice them.)

Using a serrated knife, slice the log crosswise into 1/8-inch rounds. Place them close on an ungreased or parchment-lined baking sheet. They won't spread much as they bake.

Bake the cheese pennies in a preheated 400°F oven for 12 to 14 minutes, or until they're just beginning to brown. Remove them from the oven, and allow them to cool on the pan for several minutes before transferring them to racks to cool completely.