Cute as a Button: Cheddar Buttons

For years, I made a recipe for Peabody Cheddar Wafers I found in the November, 2000 issue of Yankee Magazine. The process involved cutting the butter into the flour mixture, resulting in crackers that tasted like cheesy pie crust—and there was nothing wrong with that! But lately, I was looking for something a bit different, and started to research recipes for Cheddar Pennies. The basic ingredients were identical in all the recipes I found, with the option to add extras like cayenne pepper, paprika, dry mustard or even fresh herbs. The method used to make them is similar to that of making cookies, and the result is a smooth dough with great cheese flavor. Needless to say, this mouse is hooked—and since mine are quite a bit larger than pennies, I had to choose a more suitable name for them ;-)

No sewing required.

Cheddar Buttons

Ingredients:
1/2 cup butter, softened
1/2 lb. (8 oz.) extra sharp cheddar, finely grated
1 cup all-purpose flour
1/4 teaspoon ground paprika

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, cream butter and paprika together until smooth, then blend in cheese. Mix in flour until fully combined and a smooth dough forms (you may need to use your hands toward the end). Separate the dough into halves, then halves again, etc., until you have 32 pieces of dough. Roll each piece into a ball, then flatten between your hands until the buttons are about a 1/4 inch thick. Place buttons on a lined baking sheet as you go, then prick each button twice in an "X" pattern using a fork. Bake for about 15-17 minutes, or until the edges are crisp and golden.

Notes: This is a great little nibble for cocktails, or to go with soups and stews (or even by themselves when no one is looking). I was impatient and put my buttons in the oven right away, but you can chill them in the fridge first for about 15 minutes to obtain cleaner edges and a flakier texture. The dough can also be patted into a disc, wrapped, chilled, then rolled and cut into shapes. Alternately, roll dough into logs, wrap, chill, and slice before baking.

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