8 oz (225 g) finely grated sharp cheddar, about 2 cups
1 cup all purpose flour
In a bowl, using an electric mixer on low, beat together butter, salt, pepper, and aioli mix just until blended.
In a separate bowl, stir together cheese and flour. Gradually beat into butter mixture; beat until dough starts to come together. Form into a ball; roll into a log about 12” long. Wrap and refrigerate until firm, 1 hour.
Slice dough into 36 rounds about 1⁄4” thick. If there are holes in dough, pinch together to smooth. Arrange on Sheet Pan Liner, leaving 1⁄2” space between each. If necessary, bake in batches. Bake until lightly golden around edges, about 20 min.
Cool; refrigerate in an airtight container up to 1 week or freeze up to 2 months. To serve, top with Red Pepper Jelly or sandwich with cream cheese, if you wish.
Per serving (1 cookie): Calories 70, Fat 3 g (Saturated 3 g, Trans 0 g), Cholesterol 15 mg, Sodium 70 mg, Carbohydrate 3 g (Fibre 0 g, Sugars 0 g), Protein 2 g.