Lemon-pepper Cheese Coins

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups all-purpose flour (6 3/4 oz.)
• 1/4 cup grated parmesan cheese (any hard cheese will do)
• 4 teaspoons grated lemon zest
• 1 tablespoon coarsely cracked black pepper
• 1 teaspoon coarse salt
• 4 ounces unsalted butter, chilled and cut into small pieces
• 1/3 cup chilled sour cream
• 1 large egg yolk
• 1 -2 teaspoon fresh lemon juice (if needed)

Recipe

• 1 combine the flour, cheese, lemon zest, pepper and salt in a food processor.
• 2 process until combined. add the butter and pulse until the dough resembles coarse crumbs.
• 3 add the sour cream and egg yolk and pulse again until just incorporated.
• 4 test the dough by squeezing a bit between your fingertips, if it's too dry to hold together, sprinkle on a bit of lemon juice and pulse again. when the dough holds together, dump it onto a lightly floured surface and press into either a 12 inch long or a flat disk. wrap in plastic and chill for 2 hours, or up to 2 days. (i froze mine, it should keep a long time in that state.).
• 5 heat the oven to 375°. for a log, slice it into coins just under 1/4 inch thick. for a disk, roll it out to just under 1/8 inch thick and stamp out 1 1/2 or 2 inch rounds or other shapes with a cookie cutter.
• 6 arrange them on a ungreased baking sheet and bake until well browned around the edges and no longer doughy in the center, 15 -18 minute for thinner coins, 20 -22 minute for thicker ones. use a spatula to careful transfer the coins to a cooling rack. (you can use parchment and just slide the whole thing off the cookie sheet to cool.).