Southern cheese pennies are an old-school cocktail nibble with deep roots in Southern entertaining, where a good cheese straw or savory cheese cracker is never far from the snack table. These little rounds deliver a rich cheddar bite and a crisp, buttery snap with only four basic ingredients, which makes them especially handy for holidays, showers, potlucks, and make-ahead hostess tins. If you like recipes that feel a bit nostalgic but still earn plenty of attention at a party, this is one worth keeping close.
Serve cheese pennies with sweet tea, lemonade, bourbon cocktails, or a dry sparkling wine for a classic contrast to their salty richness. They also fit beautifully on a snack board with spiced pecans, olives, sliced ham, and fresh grapes, or alongside a bowl of tomato soup for a light lunch. Because they are so sturdy and crisp, they travel well for picnics, tailgates, and church suppers.
Southern 4-Ingredient Cheese Pennies
Servings: About 48 cheese pennies
Ingredients
2 cups sharp cheddar cheese, freshly grated
1 cup unsalted butter, softened
2 cups all-purpose flour
1 teaspoon salt
Directions
1. In a large mixing bowl, cream the softened butter and grated cheddar together until well combined and smooth.
2. Add the flour and salt, mixing until a firm dough forms. If needed, use your hands at the end to bring it together without overworking it.
3. Divide the dough in half and roll each half into a log about 1 1/2 inches in diameter. Wrap the logs tightly and chill for at least 1 hour, or until very firm.
4. Heat the oven to 350°F and line baking sheets with parchment paper. Slice the chilled dough into thin rounds, about 1/4 inch thick, and arrange them with a little space between each piece.
5. Bake for 12 to 15 minutes, until the edges are lightly browned and the crackers are crisp. Let them cool on the pan for a few minutes, then transfer to a rack to cool completely.
Variations & Tips
Use freshly grated cheese: Pre-shredded cheese contains anti-caking agents that can make the dough a bit drier and the texture less delicate. Freshly grated sharp cheddar gives the best flavor and the cleanest snap.
Chill for neat slices: A well-chilled dough log is the secret to tidy, round crackers. If the dough softens while you work, return it to the refrigerator for 15 to 20 minutes before slicing.
Add a little heat: If you want a more cocktail-party style cheese penny, add a pinch of cayenne or a few dashes of hot sauce to the dough. It changes the flavor profile slightly, but keeps the spirit of the recipe intact.
Freeze for later: The dough logs freeze very well. Wrap them tightly, freeze for up to 2 months, and slice and bake from the refrigerator after thawing slightly, which makes these especially convenient for holiday baking.
Store for maximum crispness: Once fully cool, keep the cheese pennies in an airtight tin or container at room temperature for several days. If they soften a bit, a few minutes in a low oven will bring back their crunch.