Cheese Mantecaos

• 8 tablespoons (1 stick) cold butter, cubed
• 2 cups grated Emmental (Swiss), Gruyere, Cantal, or good-quality Cheddar cheese
• 1 1/2 cups flour
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne
• 3 teaspoons cumin seeds, lightly toasted in a dry skillet until fragrant
• 1 tablespoon paprika, optional

1. Preheat the oven to 400F.
2. Put the butter, cheese, flour, egg, salt, cayenne, and cumin into the bowl of a food processor and pulse, just until the mixture resembles coarse meal; do not over process.
3. (You can also use a pastry cutter or a fork to cut the mixture to the same consistency.)
4. Form the mixture into 1-inch balls.
5. Line the balls on a nonstick or lightly greased baking sheet, leaving 2 inches between them.
6. Slightly flatten each ball with your fingers.
7. Bake until the pastries puff and become golden brown, about 10 minutes.
8. Cool completely on a wire rack, then garnish with paprika if you like and serve within a few hours.
9. Omit the cumin and paprika; increase the cayenne to 1 teaspoon, or to taste.

cold butter, gruyere, flour, egg, salt, cayenne, cumin seeds, paprika

Taken from www.epicurious.com/recipes/food/views/cheese-mantecaos-385594 (may not work)