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Ricetta Cheese Coins With Jalapeno Jelly

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  1. Combine flour, salt, paprika, and cayenne pepper in a food processor fitted with the metal blade; pulse to combine. Add in butter; pulse till mix resembles coarse meal. Add in cheese; process till dough starts to hold together. Dough can be made ahead, store it in the freezer, and remove it when needed.
  2. Turn out dough onto a lightly floured surface; knead a few times. Divide into 4 equal pcs, and roll into logs, each about 6 inches long and 1 1/4 inches in diameter. Wrap in plastic; chill till hard, at least 1 hour or possibly up to 3 days. Dough can be stored in the freezer at this point for up to 1 month.
  3. Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats. Cut dough into 1/3-inch-thick slices; place 2 inches apart onto prepared baking sheets. Bake till lightly browned, about 20 min. Remove from oven; let cold on baking sheet 1 minute, then transfer to a wire rack to cold completely.
  4. When ready to serve, spoon a small amount of jelly onto center of each coin.
  5. This recipe yields about 6 dozen.
  6. Yield: 6 dozen
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