Cheese coins

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a pile of fried food sitting on top of a wooden table next to a bowl

I needed hostess gifts for a couple Sunday visits, so I decided to race to Sunshine Market and grab the ingredients for some Cheddar Cheese Coins. The friendly checker, sizing up the content of my basket, said “Enjoy your cookies!” When I told him I was making savory cheese crackers to pair with wine, the woman in line behind me jumped in with “I want some of those.” If you think you’re too busy to bake or don’t always like the way your creations turn out — trust me, these Cheddar Cheese…

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several cookies are stacked on top of each other

These simple homemade crackers are often greasy and tough. We foolproof the recipe and provide four variations to keep things fresh. Everyone loves cheese and crackers, and we wanted to combine the two into a rich, cheesy, tender biscuit. Cutting the chilled butter into the dry ingredients creates a flaky texture, and using the food processor means it take seconds. Adding cornstarch tenderizes our crackers even more. A generous helping of pungent cheese flavors the dough, and just a few…

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a person holding a piece of food in their hand

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three cookies are stacked on top of each other

Crispy Cheese Coins: Karri Perry Ingredients: 1 stick softened unsalted butter 2 cups sharp cheddar cheese-grated 1 cup all purpose flour 1 teaspoon salt 2 dashes hot sauce 1/2 teaspoon smoked paprika 1/2 teaspoon dry mustard 1 1/2 cups crispy rice cereal (Rice Krispies) Directions: In a stand mixer, (or with a hand mixer) cream butter until it is light and fluffy. Add the grated cheese and dash of hot sauce and mix well. Add the spices to the flour. Slowly add the flour mixture to the…

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some cookies are on a white plate and one is cut in half

Work our garlic confit recipe into Parmesan shortbread for a savory, sophisticated snack. To make these tender, garlicky cheese coins, we started by mashing garlic confit into a smooth paste. From there, we made a dough by processing the dry ingredients with Parmesan and then adding chilled butter and the garlic paste. (The paste contained enough liquid to sufficiently moisten the dough.) After chilling the dough for an hour, we sliced and baked the coins until they were golden.

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