Amish Cheese Pennies
June 8, 2020
Amish Cheese Pennies are a cheesy cracker popular in the 1950's. These have few ingredients and are bound only by butter and cheese. You are supposed to roll them out to the diameter of a quarter. So why are they called cheese pennies!? The nice thing is the recipe makes 4 rolls that you can keep in the freezer and make them whenever someone stops by, which, let's face it, is unlikely to happen any time soon!
- Prep: 20 mins
- Cook: 10 mins
- Yields: Makes 8 dozen
Directions
1In a large mixing bowl, cream the butter ad the cheese until well blended. Add the garlic powder, cayenne, and pecans and mix well. Stir in the flour.
2On a lightly floured surface, form the dough into 4 rolls, approximately 9” long. They will be a little smaller than a quarter in diameter. Wrap in plastic wrap and refrigerate overnight, or chill it in the freezer for 30 minutes.
3Using a serrated knife, slice the log crosswise into ⅛" rounds. Place them on an ungreased or parchment-lined baking sheet, leaving only about ½" between them; they won't spread much as they bake.
4Bake the cheese pennies in a preheated 375° F oven for 10 minutes, or until they're just beginning to brown. Remove them from the oven, and allow them to cool on the pan for several minutes before transferring them to racks to cool completely.
5These can be frozen.
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