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4.5 from 2 votes

Cheese Coins with Jalapeño Jelly

These cheese coins not only come together in a flash in the food processor but they can be stored in the freezer until you are ready for them. Just slice and bake. Perfect for holiday party planning!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Keyword: easy appetizer, party and entertaining, party recipe
Author: Jess Smith via Inquiring Chef


  • Food Processor
  • Rolling Pin
  • Half Sheet Pans
  • Parchment Paper Sheets
  • Cooling Rack


  • 2 cups All-Purpose Flour, plus more for rolling
  • 1 teaspoon Salt
  • 1 teaspoon Ground Paprika
  • ½ teaspoon Cayenne Pepper
  • 1 cup chilled Unsalted Butter, cut into small pieces (2 sticks)
  • 1 cup grated Sharp White Cheddar Cheese
  • cup Jalapeño Jelly (store-bought or use this red pepper jelly)


  • Combine flour, salt, paprika, and cayenne pepper in a food processor fitted with the metal blade; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; process until dough starts to hold together.
  • Turn out dough onto a lightly floured surface; knead a few times. Divide into 4 equal pieces, and roll into logs, each about 6 inches long and 1 ¼ inches in diameter. Wrap in plastic; refrigerate until firm, at least 1 hour or up to 3 days. Dough can be stored in the freezer at this point for up to 1 month.
  • Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats. Cut dough into ⅓-inch-thick slices; place 2 inches apart onto prepared baking sheets. Bake until lightly browned, about 20 minutes. Remove from oven; let cool on baking sheet 1 minute, then transfer to a wire rack to cool completely.
  • When ready to serve, spoon a small amount of jelly onto center of each coin.


Adapted from MarthaStewart.com.
Print and attach the label below so cooking instructions are ready when you are!
cheese coins freezer label