Cheese "Coins" (Savory Cheese Wafers) 

Credits:
From: The Jewish Holiday Cookbook by Gloria Kaufer Greene

8 ounces sharp Cheddar cheese, shredded (about 2 cups packed)
1/2 cup butter or margarine, softened
1 cup all-purpose white flour, preferably unbleached
(may be half whole wheat flour)
1 teaspoon Worcestershire sauce
2 tablespoons instant minced onions
Pinch of cayenne pepper (optional)
Sesame seeds (optional)

In a medium-sized bowl, combine all the ingredients, except the sesame seeds. Mix well by hand (or heavy-duty mixer) until a dough is formed. Divide the dough in half and shape each half into a log which is 1 inch in diameter and about 12 inches long. If desired, roll the logs in sesame seeds to completely coat the outside (so that each sliced wafer will be rimmed with seeds). Wrap each log tightly in plastic wrap; then chill for several hours or overnight. (The logs may be frozen at this point; thaw them in the refrigerator before using.) 

To bake the wafers, carefully cut each log crosswise into 1/4-inch-thick slices. Place the slices on greased and lightly floured or non-stick spray coated baking sheets and bake in a preheated 375-degree F. oven for 10 to 12 minutes, or until lightly browned and firm. Use a metal spatula or pancake turner to carefully remove the wafers from the baking sheets. Cool them on wire racks. When the wafers are completely cool, store them in an airtight container to keep them crunchy. 

Yield: about 7 dozen small wafers