1/2 cup shredded sharp cheddar cheese
1/2 large fresh jalapeno, seeded, coarsely chopped (I like red jalapenos better)
3/4 cup all purpose flour
1/4 tsp dry mustard
1/4 tsp freshly ground black pepper
1/8 tsp smoked red savina powder or cayenne powder
1/3 cup unsalted butter, cut in 1 inch cubes and very cold
3 tbsp ice water
Pulse cheese and jalapeno together in a food processor until finely chopped. Add flour, mustard, black pepper, and SRS or cayenne. Pulse to combine. Add butter and pulse until mixture resembles coarse crumbs with the butter the size of peas.
Pour in the ice water and pulse just until the dough holds together, adding up to 1 tbsp more ice water if needed.
Shape into a disk, put into a large zipper bag and refrigerate for 2 hours minimum. (Dough can be frozen for up to 2 months at this point, or refrigerated for 24 hours.)
Preheat oven to 375F. Line cookie sheets with parchment paper.
Transfer dough to a lightly floured rolling surface, and roll out to 1/4 inch thickness. Cut into desired size and shape. (I used the rim of a Champagne flute because all my cookie cutters are someplace in storage.) Transfer to the parchment-lined cookie sheets.
Bake for 15 minutes, or until golden. If you can stop yourself and those around you from immediately scarfing them down, place on a rack until cool. I can't say we've ever tried any that were completely cool.
I doubled the recipe yesterday and forced myself to put half the dough back in the fridge for tonight or tomorrow.