Smoked Cheese Cocktail Cookies

1. 1

   In a food processor, pulse the butter with the Gouda, cheddar, cayenne, salt and black pepper until the butter is coarsely chopped and the mixture forms small clumps.

2. 2

   Add the flour and pulse until large moist clumps form.

3. 3

   Turn the clumps out onto a work surface and knead gently until the dough comes together.

4. 4

   Divide the dough in half and press each half into disks.

5. 5

   Roll out each disk between 2 sheets of wax paper to about 1/4 inch thick.

6. 6

   Slide the wax papercovered disks onto a baking sheet and freeze for at least 1 hour, until very firm.

7. 7

   Preheat the oven to 350 and line 2 large baking sheets with parchment paper.

8. 8

   Working with one piece of dough at a time, peel off the top sheet of wax paper.

9. 9

   Using a 1 1/2-inch round cookie cutter, stamp out the cookies as close together as possible.

10. 10

    Arrange the cookies 1 inch apart on the prepared baking sheets.

11. 11

    Bake the cookies for about 20 minutes, until they are lightly golden and just firm; shift the baking sheets from top to bottom and front to back halfway through.

12. 12

    Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.

* Per serving · 4 servings · Values may vary.

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