|Shredded sharp cheddar cheese||4 Ounce (At Room Temperature, 1 Cup)|
|All purpose flour||1 Cup (16 tbs), unsifted|
|Dry mustard||1⁄2 Teaspoon|
|Ground red cayenne pepper||1⁄4 Teaspoon|
|Butter/Margarine||6 Tablespoon, softened (Unsalted, 3/4 Stick)|
|Paprika||1 Teaspoon, softened|
1. ln a medium-size bowl, mix together the cheese, flour, salt, mustard, and red pepper. Using a pastry blender or fork, cut in the butter just until the mixture is moist and resembles coarse crumbs. (To keep the pennies flaky and tender, avoid overmixing.) Press the dough into a ball, roll in plastic wrap, and refrigerate for 30 minutes.
2. Preheat the oven to 350°F and set out 2 ungreased baking sheets. On a lightly floured surface, roll the dough into an 18- x 12-inch rectangle, about 1/4 inch thick. Using a 1 1/2-inch round cutter, preferably a fluted one, cut the dough into 30 circles and place them 2 inches apart on the baking sheets. Using the back of a fork, lightly flatten each circle twice, making a criss-cross pattern, until the dough resembles a coin about 1/8 inch thick.
3.Bake for 15 minutes or just until crisp, but not browned. Using a spatula, transfer the pennies to wire racks, dust lightly with paprika, and let cool. Store in an air-tight container for up to 2 weeks or in the freezer for up to 3 months at 0°F. Makes about 30 appetizers.