Pecorino and Pepper Coins

READY IN: 1hr 5mins
YIELD: 16 dozen




  • In 1-cup microwave-safe glass measure or bowl, heat wine in microwave on High 6 to 7 minutes or until reduced to 1 tablespoon.
  • Cool 10 minutes in refrigerator.
  • On waxed paper, combine flour, salt, and 1 cup Romano.
  • In large bowl, with mixer at medium speed, beat margarine and sugar until creamy, about 2 minutes.
  • Beat in wine.
  • With mixer at low speed, beat in flour mixture until blended.
  • On 16-inch-long sheet of waxed paper, mix pepper with remaining 1/2 cup Romano.
  • Line 2 large cookie sheets with parchment paper.
  • Divide dough into 8 equal pieces (each about heaping 1/4 cup).
  • Roll each into 13" by 1/2" log.
  • Roll logs in cheese mixture.
  • Wrap each log in plastic wrap and slide onto cookie sheet for easier handling.
  • Freeze at least 15 minutes or until dough is firm enough to slice.
  • (Or, place dough in refrigerator about 1 hour.) Meanwhile, preheat oven to 350 degrees F.
  • Remove 1 log from freezer at a time; discard plastic wrap.
  • Cut log into 1/2-inch-thick coins.
  • Arrange coins 1/2-inch apart, on prepared cookie sheet.
  • Repeat with logs to fill 1 cookie sheet.
  • Bake 15 to 20 minutes or until golden.
  • Slide parchment onto wire rack; cool coins completely.
  • Repeat with remaining logs.
  • Store coins in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.