Prep Time: 20 mins
Cook Time: 30 mins
Makes: 24 cookies

Ingredients

1 (8-ounce) block sharp cheddar cheese
3/4 cup unsalted butter, room temperature
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 to 1 teaspoon cayenne powder (to taste)
2 cups all-purpose flour

Instructions

Heat oven to 350 F and line a baking sheet with parchment paper or a silicone baking mat. Use a box grater to shred the cheese. In a large bowl using an electric  mixer, blend the cheese and butter together until smooth. Add salt, garlic powder and cayenne. Mix to combine. Gradually add flour and mix well.
Use a 1 1/2 tablespoon cookie scoop to measure the dough out. Place each scoop about 2 inches apart on the pan. If desired, use a fork to gently press tines into the top of each cookie. Dipping the fork in water will help. Bake 20 to 30 minutes or until golden brown. Bake shorter for a crispy exterior and chewy interior. Bake longer for crispness throughout. Cool about 10 minutes on the baking sheet before moving to a cooling rack. Work in batches until all the dough has been used. Store on the counter in an airtight container for up to a week.