The process: Grind crushed cayenne and salt in a pestle and mortar until fine; Grate cheese over softened butter and mix in dry ingredients; wrap mixed dough in waxed paper and refrigerate til firm.
Thinly slice chilled dough; place discs on parchment lined cookie sheet; bake til lightly golden.
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Watch carefully. They are easily scorched.
For Christmas 2006, I tried doubling the recipe to save myself work. Take a look at the result.
For Christmas 2007, I baked cheese cookies on the same day as I baked ginger shortbread.
Serve the cookies on separate plates to make sure they retain their own delicate flavours. Here are the cheese cookies with some wonderful "Food for the Gods" that Mom sent.
