Using electric mixer, beat butter in medium bowl until light and fluffy.

Resift flour with salt and cayenne;add to butter and beat just until blended.

Add cheese and blend just until combined; do not overmix (dough will be crumbly).

Gather dough into a ball; divide into fourths and flatten into disks.

(Can be prepared ahead.Wrap and refrigerate up to 3 days or freeze up to 2 months. Thaw dough before continuing.).

Preheat oven to 400 degrees.

Roll 1 dough piece out between pieces of waxed paper to thickness of 1/8 inch.

Cut out rounds using a 2 inch plain or scalloped cookie cutter.

Repeat with remaining dough.

Gather up scraps, reroll and cut out additional rounds.

Transfer rounds to nonstick baking sheets (or to parchment covered regular baking sheets) and bake until golden, about 12 minutes.

Cool slightly and serve slightly warm or at room temperature.