- 1 pound of extra-sharp Cheddar cheese, shredded
- 1/2 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper, or more to taste
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin, if desired
- 1 cup finely chopped Georgia pecans
Combine shredded cheese and softened butter in the bowl of a food processor fitted with steel blade or in a mixing bowl. Mix well. Add flour, salt, cayenne pepper, paprika and cumin, if desired. Process or stir until dough comes together in a ball. With clean hands, work pecans into dough so they are well distributed.
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 F. Slice dough into 1/4 -inch coins and place on baking sheets. Bake about 12-15 minutes, or until coins begin to brown. Remove to a wire rack to cool, then store in airtight tins. Yields about 8 dozen coins. Season to your liking.