My Recipe Box

Start Your Party with Savory Coins

Bake tasty rosemary, Cheddar, or sesame hors d’oeuvres to nibble with drinks, from an easy slice-and-bake dough

by Abigail Johnson Dodge

fromFine Cooking
Issue 62

These hors d’oeuvres always get gobbled up when I make them for parties, with everyone asking for the recipe. I think it’s because they’re a great example of just the right thing at the right time: tender, savory cookies (I call them coins) that are the perfect nibble to go with a glass of Champagne, sparkling cider, or any other cocktail. They’re a great way to say “welcome” when guests arrive at your party.

Making these tidbits is as easy as spinning cold butter and dry ingredients in a food processor. After that, you give the dough a quick knead on the counter with a pushing, smearing action that the French call fraisage. You then shape the dough into a log, and you’re done. Whenever you’re ready to bake, just slice the log into rounds.

As you’ll see from the recipes that follow, I stick to strong and assertive flavors—Cheddar-Cayenne, Sesame, and Rosemary-Parmesan—to make these small bites truly irresistible. I also keep a log of dough stashed in the freezer at all times, as these coins are a boon if you suddenly realize you need something to serve with drinks.

You'll be prepared for impromptu entertaining with dough or baked coins in the freezer
  • Mix the dough ahead and shape it into a log. It lasts for two days in the refrigerator and for one month in the freezer (thaw it on the counter or overnight in the refrigerator).
  • Or bake the coins ahead, wrap short stacks in plastic, pack the stacks in plastic containers, and stash them in the freezer. Thaw at room temperature (or put the frozen coins right in the oven) and warm them for a few minutes at 325°F to refresh them.

Photos: Scott Phillips

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