Add butter, Gruyere, salt, and cayenne to food processor. Pulse about 6-7 times. Add flour, pulse until dough comes together. Wrap in plastic wrap, chill in refrigerator for 20 minutes.

Roll dough out, use a small cookie cutter, then place on baking sheet. Sprinkle with freshly cracked black pepper. Bake for 6 minutes, rotate pan and cook 7 minutes more.