ATK, it is a tie-in with their recipe for Garlic Confit.Dough can be refrigerated for up to 3 days or frozen for a month; thaw in refrigerator overnight if frozen.
Ingredients
1 1/2 cups (7 1/2 ounces) all-purpose flour
1 ounce Parmesan cheese, grated (1/2 cup)
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/4 teaspoon pepper
Pinch cayenne pepper
8 tablespoons unsalted butter, cut into 8 pieces and chilled
1 recipe Garlic Confit (cloves only, not the oil)
Instructions
1. In small bowl, mash garlic confit with spatula or fork to form smooth paste. Process flour, Parmesan, baking powder, salt, pepper, and cayenne in food processor until combined, about 10 seconds. Add butter and garlic paste and process until dough forms ball, about 35 seconds (there may be small bits of loose dough). Transfer dough to counter and divide in half. Roll each half into 8-inch log, wrap in plastic wrap, and refrigerate until firm, at least 1 hour.
2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Line 2 rimmed baking sheets with parchment paper. Unwrap logs and slice into 1/4-inch-thick coins. Space coins 1/2 inch apart on prepared sheets. Bake until light golden around edges, about 16 minutes, switching and rotating sheets halfway through baking. Transfer sheets to wire racks and let coins cool completely on sheets before serving. (Coins can be stored in airtight container at room temperature for up to 1 week.)