Hanukkah Cheese Gelt Coins
Source of Recipe
Marla
List of Ingredients
Hanukkah Cheese Gelt Coins
8 ounces (about 2 cups packed) sharp Cheddar cheese, shredded
1/2 cup (1 stick) butter or margarine
1 cup all-purpose unbleached white flour
1 teaspoon Worcestershire sauce
2 teaspoons onion powder
1/8 teaspoon cayenne pepper
Sesame seeds Recipe
Blend until a dough forms. Divide dough in half and shape each into a log about 1 inch in diameter and 12 inches long. Roll logs in sesame seeds to coat. Wrap each log tightly in plastic wrap and refrigerate at least 4 hours or overnight.
When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper, nonstick foil, or Silpats.
Slice dough into 1/4-inch thick rounds and place on prepared baking sheets. Bake 10 to 12 minutes until lightly browned and firm. Let rest for 5 minutes and move to wire racks to cool. Store in an airtight container to keep them crispy.
Note: You can freeze the logs of dough after wrapping. Let thaw slightly in the refrigerator before cutting to bake, but be sure the dough remains cold enough to slice.
Yield: about 7 dozen cheesy gilt coin wafers
|
|