1 c. flour
1/8 tsp. salt
Sprinkling black pepper
1 pinch cayenne pepper
1 c. grated sharp Cheddar cheese (do not use Kraft Cracker Barrel brand)
8 tbsp. unsalted butter

Food Processor Method: In a small bowl, whisk together the flour, salt, and peppers. In a food processor with the metal blade, process the cheese and butter (cut into small chunks if it is refrigerator-cold) until well mixed. Add the flour mixture and pulse in until well blended.

Electric Mixer Method: Soften the butter and Cheddar cheese. In a small bowl, whisk together the flour, salt, and peppers. In a mixing bowl, cream the cheese with the butter until well mixed. On low speed, add the flour mixture and beat until well blended.

For Both Methods: Scrape the dough onto a piece of plastic wrap and refrigerate for about 1 hour or until firm. Form the dough into three 1-inch diameter rolls. Wrap each roll in plastic wrap (and then aluminum foil if freezing) and refrigerate up to 3 days or freeze up to 3 months until shortly serving.

Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 425 degrees.

If the dough has been frozen, remove it from freezer and let it rest for a few minutes or until it is easy to slice. Slice the dough into 1/4-inch slices. Place the slices about 1/2 inch apart on the cookie sheets.

Bake for 8 to 10 minutes or until lightly browned. For even baking, rotate the cookie sheet from top to bottom and front to back halfway through the baking period.

Use a small angled metal spatula or pancake turner to transfer the cookies to wire racks. Serve immediately or at room temperature.