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Cheese Pennies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


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 are good served with drinks — non-alcoholic, or otherwise.

At a glance

About eighty 1 1/2" pennies


Choose your measure:

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


  1. In a medium-sized mixing bowl, combine all of the ingredients except the paprika to make a cohesive dough, sprinkling in a tablespoon or so of water if the dough doesn't seem to want to come together.
  2. As soon as the dough starts to come together, turn off the mixer and gather it into a rough ball.
  3. Transfer it to a lightly floured work surface, and roll it into a 16" log about 1 1/2" in diameter.
  4. Wrap the log in waxed paper or plastic wrap, and chill it in the freezer for 30 minutes.
  5. Using a serrated knife, slice the log crosswise into 1/8" rounds. Place them on an ungreased or parchment-lined baking sheet, leaving only about 1/2" between them; they won't spread much as they bake. Sprinkle them with a bit of paprika, if desired.
  6. 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.
  7. Store, well-wrapped, for up a week.