Witch’s Pennies

Submitted By: Earleen Stark


  • 1/3 cup butter
  • 2 cups shredded Cheddar cheese
  • 1 cup flour
  • 3 tablespoons dry onion soup mix


Combine butter and cheese. Add flour and soup mix; blend until dough forms. Divide in half and shape into two long rolls about 11/2 inches in diameter. Wrap in waxed paper; chill until firm, about 1 hour. Cut in rounds, 1/4-inch thick. Bake on an ungreased baking sheet at 400º for eight to 10 minutes.
Yield: Five dozen.