Instructions

Cut 1/2 inch off the top of a whole garlic bulb. Drizzle olive oil and wrap loosely in foil. Bake at 350 degrees for 1 hour until tender. Squeeze the whole bulb of roasted garlic into a medium bowl and add the butter. With an electric beater or a wooden spoon, beat the butter and garlic until well blended. Add cheese, salt, and cayenne. Gradually mix in the flour until just combined. On a sheet of waxed paper, knead the dough briefly to gather in the loose crumbs. Roll into a 9-inch log. Wrap the log in waxed paper and twist the ends closed. Refrigerate until firm, at least one hour or overnight. Preheat oven to 350 degrees. Unwrap the log and and slice it into 1/4 inch-thick slices. Place the slices 1 inch apart on an ungreased or parchment-lined baking sheet. Bake in the center of the oven for 12-15 minutes or until very lightly browned at the edges. Let the thins cool on the baking sheet for about 2 minutes. Carefully transfer to a wire rack to cool completely.