Cuisinart DLC 8S DLC-8S Manual - Page 30

28 Cheese Coins These tender and flavorful appetizers are easy to make, convenient to serve, and they can be refrigerated or frozen. I N G R E D I E N T S 8 ounces Cheddar cheese, cut into 1-inch pieces 4 ounces unsalted butter, at room temperature, cut into 1-inch pieces 1 / 4 teaspoon salt 1 / 4 teaspoon Tabasco sauce 1 cup flour Vegetable oil cooking spray Use metal blade to chop cheese until it resembles coarse meal, about 30 seconds. Add butter, salt and Tabasco sauce. Process until smooth, about 60 seconds; scrape bowl. Add flour and process until just mixed in. Chill dough until firm, about 1 hour. Divide dough into 3 equal parts and roll each into a cylinder about 1-1/2 inches in diameter. Chill until firm, about 2 hours. Preheat oven to 400˚F. and coat baking sheets with vegetable oil cooking spray. Cut dough into 1/8-inch slices and place 1-1/2 inches apart on baking sheets. Bake until lightly colored, about 10 minutes, do not b rown. Transfer to wire rack to cool. Unbaked, plastic-wrapped cylinders keep for about a week in the refrigerator. Cooked cheese coins can be frozen and reheated for 6 to 8 minutes in a 300˚F. oven. Yield 100 cheese coins.