Hanukkah Cheese Gelt Coins Recipe

Place Cheddar cheese , butter, flour, Worcestershire sauce , onion powder, and cayenne pepper in the bowl of a food processor fitted with the metal blade (or a heavy-duty mixer). Blend until a dough forms. Divide dough in half and shape each into a log about 1 inch in diameter and 12 inches long. Roll logs in sesame seeds to coat. Wrap each log tightly in plastic wrap and refrigerate at least 4 hours or overnight.

When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper, nonstick foil, or Silpats .

Slice dough into 1/4-inch thick rounds and place on prepared baking sheets. Bake 10 to 12 minutes until lightly browned and firm. Let rest for 5 minutes and move to wire racks to cool. Store in an airtight container to keep them crispy.

Note: You can freeze the logs of dough after wrapping. Let thaw slightly in the refrigerator before cutting to bake, but be sure the dough remains cold enough to slice.

Yield: about 7 dozen cheesy gelt coin wafers Hanukkah Cheese Gelt Recipe Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.