Freddie Lee’s Cheese Pennies

These little cheese crackers are “so light you have to hold ’em so they won’t float away,” my mom, Freddie Lee, would say about her recipe for the Southern cocktail-hour standard. The secret here is the sifted flour, which makes them lighter in texture. Despite the longstanding name, the “penny” size isn’t as fun to eat as the quarter size. You can freeze the dough (wrapped in aluminum foil) until you’re ready to slice and bake it.