I usually make some edible gifts over the holidays and this one is a favorite.  You can freeze either the dough or the baked cracker.  I like to make them a little bit smaller, usually one inch in diameter, but you can make them larger as well.  I also frequently double the batch but make sure you have a standard mixer, rather than a hand-held one, since you’ll need the extra power and support (yes, I found this out the hard way).  One more thing - the better the cheddar, obviously, the better the cracker.

Cheddar Coins

2 cups shredded sharp cheddar cheese (8 ounces), room temperature
1/2 cup butter, room temperature
1 1/2 cups flour
1/2 tsp. salt
3/4 tsp. cayenne pepper

Preheat the oven to 350 degrees.

In a mixer, beat the cheese and butter until combined.  Add the flour, salt, and cayenne.  Divide the dough into 3rds and roll into logs.  Wrap and chill logs for at least 1 hour.

Using a knife or a crinkle cutter, cut the logs into 1/4 inch slices.  Place the slices on ungreased cookie sheets.  Bake for 15 minutes.  Cool on a wire rack.