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1
Combine the flour, salt, and pepper in a bowl; stir well to mix.
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2
In the work bowl of a food processor fitted with the steel blade, combine the cheese and butter and pulse five or six times to mix.
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3
Add the flour mixture and pulse about eight or ten more times, or until the mixture just forms a ball.
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4
Scrape the dough onto a floured work surface and form it into a square about 1/2 inch thick.
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5
Cover the dough with plastic wrap and refrigerate it until it is firm enough to roll, 30 minutes to an hour.
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6
When you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees.
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7
Divide the dough in half and place one half on a lightly floured work surface, and the other half in the refrigerator until ready to use.
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8
Lightly flour the dough and roll it out to less than 1/4 inch thick.
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9
Use a floured 2-inch plain or fluted round cutter to cut out the cookies.
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10
Place them on the prepared pans, leaving about an inch all around each.
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11
Repeat with the remaining dough.
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12
Press together and reroll the scraps as they are formed to make more cookies.
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13
Bake the cookies for about 20 minutes, or until they are firm and a light golden color.
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14
Slide the papers from the pans to racks to cool.
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15
Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
