Cheddar-Cayenne Coins
"To have these oven-ready up to a month before Thanksgiving, make the dough, slice it into coins, and arrange them on a parchment-lined baking sheet. Pop the baking sheet into the freezer for a few hours until coins are frozen, and then transfer them to zip-top freezer bags. When you’re ready to serve, arrange them on baking sheets and bake. These are fairly spicy, so use the smaller amount of cayenne if you want a milder kick. Pecans or pine nuts would work in place of the walnuts...."
INGREDIENTS
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1 1/3 cups all-purpose flour
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1 large egg yolk
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1 1/4 cups finely grated sharp Cheddar (or half Cheddar and half Parmigiano-Reggiano)
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2 tablespoons water
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1 teaspoon table salt
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1/3 cup medium-finely chopped walnuts
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1/4 - 1/8 teaspoon cayenne
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Kosher salt for sprinkling
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1/2 cup chilled unsalted butter, cut into 1/2-inch pieces
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