Cheddar cheese coins are a homemade Southern tradition! This appetizer snack is similar to classic cheese straws but even easier to make. Freshly grated cheese and chopped pecans are a marriage made in heaven. Make them ahead and serve for showers and parties.
If you’re from the South you’re probably familiar with traditional cheese straws. Growing up, I can remember them making an appearance at almost every party or event we attended. These are similar to that but have even more flavor with the addition of chopped pecans and spicy pepper jack cheese.
Homemade slice and bake cheese coins are light and savory making them a terrific addition to an appetizer table.
Why You’ll Love Them
- The recipe is super simple and easy!
- They’re a make-ahead recipe and served at room temperature.
- The dough can be made and frozen for easy last-minute entertaining.
- Cheddar Cheese. Use a block and shred it yourself. It’s the base of the flavor.
- Pepper Jack Cheese. A little pepper jack cheese adds depth and spice to the mix. Use a block and shred it yourself. If you don’t want the spice you can use more cheddar, white cheddar, or Monterey jack.
- Chopped Pecans. You can buy small packs of pecan chips in the baking aisle. They’re the perfect size for these crackers.
- All-purpose Flour. You should have all-purpose flour as a pantry staple.
- Butter. Use sweet cream unsalted butter and let is come to room temperature so it integrated easily.
How to Make It
- Mix all the ingredients together. Using clean hands is the best tool for this.
- Form the dough into a log and wrap tightly with saran wrap or wax paper, and chill to firm.
- Slice and bake as directed in recipe card below.
- 1 cup unsalted butter, at room temperature
- 1 cup (4 oz) sharp cheddar cheese, shredded; do not use pre-shredded
- 1 cup (4 oz) pepper jack cheese, shredded; do not use pre-shredded
- 2 cups all purpose flour
- 1 1/2 cups chopped pecans, lightly toasted
- 1/4 teaspoon red pepper
- Combine butter and cheese until well mixed.
- Stir in remaining ingredients until a moist, thick dough is formed.
- Shape dough into several 6-8 inch logs, and wrap in saran wrap. Refrigerate for at least 2 hours or over night.
- To bake, preheat oven to 375 degrees. Slice cheese logs into 1/4 inch rounds and place on baking sheet.
- Bake for 12 minutes or until cooked through.
Freeze dough logs for future occasions. Let stand at room temperature or thaw in refrigerator until you are able to slice through the logs, and bake as directed.