• 1 pound extra-sharp cheddar cheese, shredded
  • 1/2 cup butter or margarine, softened
  • rn2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1 cup finely chopped Texas pecans


Combine shredded cheese and softened butter in bowl of a food processor fitted with steel blade or in a mixing bowl. Mix well. Add flour, salt, cayenne pepper, paprika and cumin. Process or stir until dough comes together in a ball. Work pecans into dough. Shape dough into three logs, about 1 1/4 inches in diameter. Wrap securely with wax paper or plastic wrap and chill at least 2 hours. (These can be frozen for up to a month. Thaw before baking). When ready to bake, preheat oven to 350 degrees. Slice dough into 1/4 inch coins and place on baking sheets. Bake 12 to 15 minutes, or until they begin to brown. Remove to a wire rack to cool, then store in airtight container. Makes about 8 dozen coins.

Servings 8