Take a stick of softened butter and a quarter pound of shredded cheese (pick a hard, sharp cheese like aged cheddar or parmesan or mimolette –I used half aged cheddar and half parmesan) and cream them together with a mixer.
Add a cup of flour, and a pinch each of salt, pepper, and cayenne. Throw in some dried herbs if that makes you happy. Blend on low speed until it looks like pie crust–fat peas and breadcrumbs.
Gather it together and press into a flat disc; then refrigerate at least an hour. Roll into logs, and slice into 1/4-in rounds. (They’ll be about the size of the Sacajawea dollar.) Bake at 425 for 8 minutes.
Eat. In large quantities. With a gutsy red wine. Sin boldly.