These coins are a great nibble to have with a glass of wine. Buttery and cheesy with a hint of black pepper. If you love sweet and salty, try them with some fig jam!
114 grams of room temperature unsalted butter ( 1 stick )
1 tablespoon of brown sugar
1/4 teaspoon of kosher salt
1/4 teaspoon of freshly ground black pepper
2 tablespoons of finely chopped toasted pecans
150 grams of all-purpose flour ( 1 1/4 cup)
1/2 cup of grated sharp white cheddar cheese
Using a stand or hand mixer cream together the butter, sugar, salt and pecans until smooth About 1-2 minutes on medium speed.
Add the flour and cheese and mix on low until combined.
Roll the dough between 2 pieces of parchment paper (12’ x 16”) to a thickness of 1/8”.
Slide onto a sheet pan and place in the freezer for 20 minutes.
Preheat oven to 350 F.
Peel the paper off the dough and cut into 2” circles. To make them look a bit more festive I used a fluted cutter.You can re-roll the scraps and cut additional coins.
Place the cut coins 1” apart on sheet pans lined with parchment paper and prick them with the tines of a fork. The amount of pans you need will depends on how big they are. I used a standard 1/2 sheet pan and was able to fit 24 on 1 pan.
Bake the coins for 14-16 minutes or until light golden brown.
Remove from the oven and place the pan on a rack to cool for 5 minutes. Place the coins directly on the rack and allow to cool completely.
Makes approximately 2 1/2 dozen 2” coins.