Cheddar Cheese Coins

8 ounces extra-sharp cheddar cheese, shredded (2 C.)

1 1/2 C. (7 1/2 ounces) all-purpose flour

1 T. cornstarch

1/2 tsp. salt

1/4 tsp. cayenne pepper

1/4 tsp. paprika

8 T. unsalted butter, cut into 8 pieces and chilled

3 T. water

 

Process cheddar, flour, cornstarch, salt, cayenne, and paprika in food processor until combined, about 30 seconds. Scatter butter pieces over top and process until mixture resembles wet sand, about 20 seconds. Add water and process until dough forms ball, about 10 seconds. Transfer dough to counter and divide in half. Roll each half into 10-inch log, wrap in plastic wrap, and refrigerate until firm, at least 1 hour or up to 3 days. (Dough can be frozen for up to 1 month; thaw completely before slicing and baking.) Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Unwrap logs and slice into ¼-inch-thick coins, giving dough quarter turn after each slice to keep log round. Place coins on prepared sheets, spaced 1/2 inch apart. Bake until light golden around edges, 22 to 28 minutes, switching and rotating sheets halfway through baking. Let coins cool completely on sheets before serving. (Coins can be stored at room temperature for up to 3 days.)