Serves: 12
Total Calories: 119

pinch of ground turmeric
1 tablespoon hot water
1 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1 cup grated gruyére cheese (or aged hard goat cheese)
1/2 cup frozen unsalted butter
3 tablespoons milk
1 egg yolk

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or leave ungreased, and set aside. In a small bowl, sprinkle the turmeric over the hot water and set aside.
2. In a medium bowl, whisk together the flour, salt, and cheese. Using the large holes of a grater, grate the butter into the flour mixture (the frozen fat is easier to incorporate into the dry ingredients and remains cold for a flakier coin). Using your fingers or a pastry blender, work the butter into the flour mixture until crumbly.
3. Drizzle the milk over the flour mixture, stirring until it forms large lumps. Transfer the mixture from the bowl into a plastic bag. Quickly push the dough together until it forms a flaky ball. Flatten into a 9-inch disk and chill, in the bag, for at least 1 hour.
4. Roll the dough out 1/4 inch thick on a lightly floured board, between 2 sheets of parchment paper or heavy-duty plastic wrap, or on a pastry cloth with a cloth-covered rolling pin.
5. Lightly dip a 11/2-inch round garnish or mini-biscuit cutter in flour, then firmly press it straight down into the dough. Repeat, cutting the coins close together to avoid rerolling. Using a spatula, carefully transfer the coins to the baking sheet.
6. Beat the egg yolk into the reserved turmeric mixture, then brush the mixture over the surface of each coin. Bake until the coins are lightly browned and have a golden shine, about 25 minutes. Transfer to a rack to cool completely. Serve at room temperature.



From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 12
Total Calories: 119
Calories from Fat: 67

More Recipes from the Holiday Baking Cookbook:
"Let's Make a Dreidel" Chocolate Cake
A Nice Little Cheesecake
Apricot Nut or Cardamom Pistachio Rugelach
Bubbee and Me Baked Candy Apples
Chocolate Gelt Hide-a-Cookies
Golden Savory Cheese Coins
Hanukkah Frosted Cookie Cutouts
Jerusalem Olive Oil Cake with Orange Marmalade and Almonds
Pear-Apple Strudel (with Rosemary White Chocolate Ganache)
Rosemary White Chocolate Ganache
Selma's Apricot Noodle Kugel
Streusel-Top Sour Cream Coffee Cake