Lemon-Pepper Cheese Coins

1. 1

   Combine the flour, cheese, lemon zest, pepper and salt in a food processor.

2. 2

   Process until combined.

3. 3

   Add the butter and pulse until the dough resembles coarse crumbs.

4. 4

   Add the sour cream and egg yolk and pulse again until just incorporated.

5. 5

   Test the dough by squeezing a bit between your fingertips, if it's too dry to hold together, sprinkle on a bit of lemon juice and pulse again.

6. 6

   When the dough holds together, dump it onto a lightly floured surface and press into either a 12 inch long or a flat disk.

7. 7

   Wrap in plastic and chill for 2 hours, or up to 2 days.

8. 8

   (I froze mine, it should keep a long time in that state.

9. 9

   ).

10. 10

    Heat the oven to 375.

11. 11

    For a log, slice it into coins just under 1/4 inch thick.

12. 12

    For a disk, roll it out to just under 1/8 inch thick and stamp out 1 1/2 or 2 inch rounds or other shapes with a cookie cutter.

13. 13

    Arrange them on a ungreased baking sheet and bake until well browned around the edges and no longer doughy in the center, 15 -18 minute for thinner coins, 20 -22 minute for thicker ones.

14. 14

    Use a spatula to careful transfer the coins to a cooling rack.

15. 15

    (You can use parchment and just slide the whole thing off the cookie sheet to cool.

16. 16

    ).

* Per serving · 4 servings · Values may vary.