Smoky Cheddar Coins

Smoky Cheddar Coins

8 tablespoons (1 stick or 1/2 cup) unsalted butter, softened
8 ounces (about 2 cups) shredded smoked cheddar cheese
1/3 cup finely chopped toasted pecans
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 large egg yolks
1 3/4 cups all-purpose flour
1/4 cup chopped pecans, for rolling with divided use

Preheat oven to 300 degrees.
In a large mixing bowl, beat together butter and cheese until blended. Mix in 1/3 cup toasted and chopped pecans, salt and cayenne. Mix in yolks, one at a time, mixing until combined after each. Add flour and mix just until combined.

Scoop dough out onto a lightly floured surface and form into a ball. Evenly divide dough into two pieces. Form each piece into a 9" long log. Scatter 2 tablespoons chopped pecans on work surface and roll one log in pecans to coat. Repeat with remaining pecans and log of dough. Wrap dough tightly with saran wrap, gently pressing nuts into dough. Place into the refrigerator and chill until very firm, at least 2 hours.

Remove logs and unwrap -cut into 1/4" thick slices. Place onto parchment-lined baking sheets and bake, rotating and switching pans halfway through, until slightly darker underneath, about 30 minutes. Remove and carefully transfer coins to a wire rack to cool completely.

Makes about 60 to 70 cookies.