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.