Irresistible

Recipes seem simple, but they're so much more than sets of instructions for a dish. In between the measurements, they hold a connection to memories of the first time we ate that food, where we were or the person who shared the dish with us.

Being a Bubbly Girl is as much about serving the right sparkling wine as it is about knowing what foods best accompany that wine. I can't think of anything better with bubbly than these Cheddar Cheese Coins, savory little crackers with a buttery cheddar taste and a hint of spice. They're going in my Bubbly Girl book, but since its the entertaining season, I've decided to share them with you now.

The original recipe they're based on came from a rather unpleasant person. But I suppose that shows that everyone has at least one redeeming quality.

Cheddar Cheese Coins
1 pound butter, softened
1 pound sharp cheddar cheese, grated and at room temperature
4 cups unbleached flour
2 cups pecans, toasted and chopped
1 teaspoon salt
½ teaspoon cayenne
½ teaspoon ancho chile powder

Put everything in a large mixing bowl and mix well with your hands or add ingredients to the bowl of an electric mixer and process until well-combined. Working on a lightly floured surface, take a hunk of dough and roll it into a long log about the diameter of a quarter. Wrap log in plastic wrap. Repeat with the remaining dough. Put the dough you don’t plan to bake into the freezer. Let the rest chill in the refrigerator for an hour or two.

Preheat the oven to 350 degrees.

Using a sharp knife, cut log into slices one-eighth-inch thick. Place coins close together on baking sheet that’s been greased lightly or is covered by a Silpat baking mat. Bake for 16 minutes or until the kitchen smells like cheddar cheese and butter. Remove from the oven, the bottoms should be slightly golden. Let coins cool completely before removing them from the pan, or they will fall apart.

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