Cheese Pennies

star rating (5) rate this recipe »
Recipe photo

Cheese Pennies

star rating (5) rate this recipe »
Published prior to 2008

The following recipe is for one of our favorite '50s snacks: cheese pennies, crispy concoction of cheese and butter held together with a bit of flour and baked into golden brown "pennies." These can be made with other cheeses besides Cheddar, if you please. Try crumbled blue, grated Parmesan, or even some PepperJack for a bit of a kick. These are good served with drinks -- non-alcoholic, or otherwise.

2 cups (8 ounces) grated sharp cheddar cheese
1/2 cup (1 stick, 4 ounces) unsalted butter
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 to 1/4 teaspoon cayenne pepper*
paprika (optional)

*1/8 teaspoon is discernible, while 1/4 teaspoon packs a moderate punch. Use more if you want a truly eye-watering experience.

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 on an ungreased or parchment-lined baking sheet, leaving only about 1/2 inch between them; they won't spread much as they bake. Sprinkle them with a bit of paprika, if desired.

Bake the cheese pennies in a preheated 400°F oven for 11 to 13 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. Yield: about eighty 1 1/2-inch pennies.

Reviews

1
  • star rating 02/21/2015
  • Suzanne from Sanford NC
  • These were so good. I am looking forward to making many variations. This recipe is a keeper and simple enough to memorize. Everyone loved them and asked for the recipe. I used a stand mixer and was just about to add some water when the dough came together. It took much longer than I would have thought. Of course it is winter and everything is dry...
  • star rating 12/28/2014
  • from
  • Taste just like cheese its but 10 times better! And so easy to make too!
  • star rating 10/11/2013
  • rochelle from manistee, mi
  • My mother and i bake these every winter for the holidays. They taste great with a delightful crunch and it is very important to use good quality cheese and real butter. We use different cheeses and seasonings to cbange things up. These crackers are sooo easy to make and will impress everyone.
  • 10/16/2012
  • laurieandemily18555 from KAF Community
  • Wow. Easiest recipe ever....and what a tasty treat. Used Vermont sharp cheddar and grated very very fine. Was wonderful. They melt in your mouth!
  • star rating 09/14/2009
  • tia from bc
  • the flavor is amazing and the dough is easy to work with. I will be making these again and again. I have also made them with 1/2 cheddar, 1/2 mozzarella and they were excellent too.
1