1/2 cup unsalted butter, slightly softened
1 1/4 cup all purpose flour
1 cup grated Crowley cheese
1/8 teaspoon cayenne pepper (or to taste)
Beat the butter on medium with a flat beater. Add cheese and cayenne and mix until fluffy, 3-5 minutes. Gradually add the flour and beat until large clumps form. Press batter together and turn out onto a parchment paper covered surface. Knead until dough comes together in a smooth ball.
Shape into a roll 9 inches long and 1 inch in diameter, roll in parchment and refrigerate for about an hour (if airtight, dough can be refrigerated for several days, or frozen).
Preheat oven to 350 degrees, cut dough in 1/4 inch slices, arrange 1 inch apart on ungreased cookie sheet. Bake 15-20 minutes or until edges are golden and tops are soft. Cool, store airtight. Makes 1 1/2 to 2 dozen.
Submitted by Elaine W.