Cheese Coins with Jalapeno Jelly

holiday handbook 2011 coins
Photo: Joseph De Leo
6 dozen

These spicy cheddar crackers are hard to resist. Freeze some of the logs of dough to have on hand for unexpected guests.


  • 2 cups unbleached all-purpose flour, plus more for dusting

  • 1 teaspoon kosher salt

  • 1 teaspoon ground paprika

  • ½ teaspoon cayenne pepper

  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces

  • 1 cup grated sharp white cheddar cheese (4 ounces)

  • cup jalapeno jelly


  1. In a food processor, pulse to combine flour, salt, and spices. Add butter; pulse until mixture resembles coarse meal. Add cheddar; process until dough starts to hold together.

  2. Turn out dough onto a lightly floured surface; knead a few times. Divide into four equal pieces, and roll into logs, each about 6 inches long and 1 1/4 inches wide. Wrap in plastic; refrigerate until firm, at least 1 hour or up to 3 days. (Dough can be frozen up to 1 month; thaw until pliable.)

  3. Preheat oven to 350 degrees. Cut dough into 1/3-inch-thick slices; place 2 inches apart on parchment-lined baking sheets. Bake, rotating sheets halfway through, until lightly browned, about 20 minutes. Let cool on baking sheets 1 minute, then transfer coins to a wire rack to cool completely. Cheese coins can be stored in an airtight container at room temperature up to 3 days.

  4. To serve, spoon a small amount of jelly onto center of each coin.

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