Gouda Coins

• 2 cups extra-old gouda cheese, shredded
• 14 cup unsalted butter
• 14 cup chopped onion
• 12 teaspoon dry mustard
• 12 teaspoon salt
• 14 teaspoon cayenne pepper
• 14 teaspoon nutmeg
• 1 cup all purpose flour
• 1 teaspoon black pepper, coarsely ground
• 1 teaspoon caraway seeds or 1 teaspoon cumin seed

1. In food processor, whirl together cheese, butter, onion, mustard, salt, cayenne and nutmeg until smooth and fluffy.
2. Add flour; pulse until incorporated.
3. Turn out onto unfloured work surface; knead into ball.
4. Divide in half; roll each into 11 inch long log.
5. Spread black pepper over work surface; roll 1 log in pepper to coat.
6. Repeat with caraway or cumin seeds nd remaining log.
7. Wrap separately; refrigerate until firm, about 1 hour.
8. If logs are hard, let stand at room temperature for 10 to 15 minutes to soften slightly.
9. Cut into 1/4 inch thick slices.
10. Place, 1/2 inch apart, on parchment lined baking sheets.
11. Bake, 1 sheet at a time, in 375F oven until golden brown, about 15 minutes.
12. Let cool on sheet on rack.

extraold gouda cheese, unsalted butter, onion, mustard, salt, cayenne pepper, nutmeg, flour, black pepper, caraway seeds

Taken from www.food.com/recipe/gouda-coins-443577 (may not work)