Best 5 Cheese Coins Southern Living Recipes

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Indulge in the Southern charm and delightful flavors of Cheese Coins, a crispy and cheesy appetizer that will tantalize your taste buds. These bite-sized morsels, also known as Gouda Coins and Cream Cheese Bites, are a perfect blend of creamy cheese, savory seasonings, and a golden-brown exterior. Our collection of recipes offers variations to suit your preferences, from the classic Gouda Coins to unique creations like Chipotle Cheddar Coins and Spinach Artichoke Coins. Whether you're hosting a party, craving a quick snack, or simply looking for a delicious treat, these Cheese Coins are sure to satisfy.

Here are our top 5 tried and tested recipes!

CHEDDAR CHEESE STRAWS



Cheddar Cheese Straws image

Every Southern food enthusiast has a go-to cheddar cheese straw recipe up his or her sleeve, and we're making the case for this one. It's savory and rich with the perfect amount of peppery kick. Ideal for a party snack - this recipe travels well, and it's so easy to make. In fact, you'll only need 6 ingredients that are probably already in your kitchen. Seriously! You can get the family involved with the recipe, too. It's a big hit with the kids and a welcome substitution for gold fish crackers or Cheezits. Packed with bursting cheddar flavor, you won't be able to resist a second helping.

Provided by Southern Living Test Kitchen

Time 42m

Yield Makes about 10 dozen

Number Of Ingredients 6

1 1/2 cups unsalted butter, softened
1 pound block sharp orange Cheddar cheese, shredded
1 1/2 teaspoons salt
1 to 2 teaspoons ground red pepper
1/2 teaspoon paprika
4 cups all-purpose flour

Steps:

  • Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined.
  • Use a cookie press with a star-shaped disk to shape mixture into long ribbons, following manufacturer's instructions, on parchment paper-lined baking sheets. Cut ribbons into 2-inch pieces.
  • Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
  • Cheese Wafers: Combine ingredients as directed; chill dough 2 hours. Shape dough into 4 (8-inch-long) logs; wrap each in plastic wrap, and chill 8 hours. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake at 350° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container 1 week.

CRISPY CHEESE WAFERS RECIPE



Crispy Cheese Wafers Recipe image

Everyone simply loves these because they are extra crunchy from the addition of rice cereal. I strongly suggest serving these round wafers alongside a dish of pepper jelly and a block of softened cream cheese or log of goat cheese. Smear a little cheese on a wafer and top with a dab of the jelly to form a perfect bite. Repeat often. Luckily this recipe makes about 4 dozen wafers, so you might have just enough to go around. You can find this recipe and more in The Southern Living Community Cookbook: Celebration Food and Fellowship in the American South by Sheri Castle.

Provided by Southern Living Test Kitchen

Categories     Appetizers

Yield About 4 dozen

Number Of Ingredients 7

2 cups (8 ounces) freshly grated extra-sharp Cheddar cheese
1/2 cup butter, at room temperature
1 cup all-purpose flour
1/2 teaspoon ground cayenne pepper or to taste
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 cup crisp rice cereal

Steps:

  • Preheat the oven to 350°.
  • Mix together cheese, butter, flour, red pepper, Worcestershire and salt in a large bowl until mixture forms a ball that lightly sticks together and pulls in all the flour. (Hands might work best for this).
  • Gently fold cereal into dough.
  • Shape mixture into 1-inch balls. Place balls about 1 inch apart on an ungreased baking sheet. Flatten each ball with a fork, making a crisscross pattern.
  • Bake 15 minutes or until firm. Cool on pan on wire rack. Store in airtight container up to 1 week.

CHEESE COINS



Cheese Coins image

Provided by Martha Stewart

Categories     Food & Cooking     Snacks

Yield Makes 20

Number Of Ingredients 8

1 cup all-purpose flour
2 tablespoons yellow cornmeal
1 1/4 teaspoons coarse salt
1/4 teaspoon cayenne pepper
1 pinch of freshly grated nutmeg
2 tablespoons very cold unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) cheddar cheese
1/4 cup plus 1 tablespoon milk

Steps:

  • Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor fitted with the metal blade. Pulse to combine. Add butter, and pulse until the mixture resembles coarse meal. Add cheese, and pulse until combined. With the machine running, add milk. Process until the dough comes together and is well combined.
  • Transfer the dough to a clean work surface. Shape the dough into a 2-inch-wide log. Wrap with 2 layers of plastic wrap and refrigerate for at least 24 hours and up to 2 weeks or frozen for up to 4 weeks.
  • Preheat the oven to 325 degrees. Slice the well-chilled log into 1/4-inch-thick slices. Transfer the slices to a baking sheet, and bake immediately, rotating the sheet halfway through baking, until the crackers are golden brown and firm in the center, 25 to 35 minutes. (The crackers should not get too dark around the edges.) Transfer to a rack to cool. The crackers may be made a day ahead and kept in an airtight container at room temperature.

CHEESE COINS WITH JALAPENO JELLY



Cheese Coins with Jalapeno Jelly image

These spicy cheddar crackers are hard to resist. Freeze some of the logs of dough to have on hand for unexpected guests.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 6 dozen

Number Of Ingredients 7

2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 teaspoon ground paprika
1/2 teaspoon cayenne pepper
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1 cup grated sharp white cheddar cheese (4 ounces)
1/3 cup jalapeno jelly

Steps:

  • In a food processor, pulse to combine flour, salt, and spices. Add butter; pulse until mixture resembles coarse meal. Add cheddar; process until dough starts to hold together.
  • Turn out dough onto a lightly floured surface; knead a few times. Divide into four equal pieces, and roll into logs, each about 6 inches long and 1 1/4 inches wide. Wrap in plastic; refrigerate until firm, at least 1 hour or up to 3 days. (Dough can be frozen up to 1 month; thaw until pliable.)
  • Preheat oven to 350 degrees. Cut dough into 1/3-inch-thick slices; place 2 inches apart on parchment-lined baking sheets. Bake, rotating sheets halfway through, until lightly browned, about 20 minutes. Let cool on baking sheets 1 minute, then transfer coins to a wire rack to cool completely. Cheese coins can be stored in an airtight container at room temperature up to 3 days.
  • To serve, spoon a small amount of jelly onto center of each coin.

CHEDDAR CHEESE COINS



Cheddar Cheese Coins image

These snacks are packed with an intense cheese flavor that comes from blending extra-sharp Cheddar with nutty Parmesan. Mild scallions and spicy black pepper bring additional savory notes, which play up that cheesiness. The coins have golden crispy edges and slightly tender centers. They're great for snacking on the go, serving as part of a cheese board or dunking into tomato soup. The recipe can easily be doubled for a holiday cookie swap, and the dough can be made 1 month ahead and kept frozen wrapped tightly in plastic wrap and stored in a resealable plastic bag; simply thaw, cut and bake when ready.

Provided by Kay Chun

Categories     cookies and bars, appetizer, dessert

Time 2h50m

Yield About 5 dozen cookies

Number Of Ingredients 9

3/4 cup/104 grams all-purpose flour, plus more for surfaces
1 cup/85 grams finely shredded extra-sharp Cheddar
1/3 cup/33 grams freshly grated Parmesan
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt (Diamond Crystal)
1/4 teaspoon paprika
5 tablespoons/71 grams cold unsalted butter, cubed
1/3 cup/44 grams finely chopped scallions
2 to 3 tablespoons toasted sesame seeds, for coating (optional)

Steps:

  • In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
  • Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
  • Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
  • Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
  • Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.

Tips:

  • Use a combination of sharp cheddar and Parmesan cheeses for a rich, flavorful filling.
  • Add a dollop of Dijon mustard to the filling for a tangy twist.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Be sure to chill the dough for at least 30 minutes before rolling and cutting it. This will help to prevent the dough from sticking to your hands and will make it easier to work with.
  • If you don't have a biscuit cutter, you can use a sharp knife to cut the dough into 1-inch circles.
  • Bake the cheese coins until they are golden brown and the cheese is melted and bubbly.
  • Serve the cheese coins warm with your favorite dipping sauce.

Conclusion:

Cheese coins are a delicious and easy-to-make appetizer that are perfect for any occasion. They are also a great way to use up leftover cheese. With just a few simple ingredients, you can create a tasty snack that everyone will love. So next time you're looking for a quick and easy appetizer, give cheese coins a try.

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