Step 1

Cut 2 sticks unsalted butter into 1/2-inch cubes and place into the bowl of a food processor fitted with the blade attachment. Let sit out at room temperature until softened, about 30 minutes. Meanwhile, finely grate 1 1/2 ounces Pecorino Romano cheese on a Microplane or the finest holes of a box grater (about 3/4 cup) if needed and sprinkle on top of the butter.

Step 2

Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a baking sheet with parchment paper or nonstick baking mat. Add 1 3/4 cups all-purpose flour, and 1 ranch dressing packet to the food processor. Process until a shaggy, rough dough forms and all of the flour has been incorporated, 45 to 50 seconds.

Step 3

Transfer the dough onto a lightly floured work surface and roll out until 1/2-inch thick. Using a 2-inch round cutter (or a standard shot glass), cut out rounds. Transfer the rounds to the prepared baking sheet, spacing them about 1-inch apart (these cookies won't spread during baking). Press the dough scraps together into a ball and repeat rolling and cutting out rounds. (If the dough becomes too soft to work with, form it into a ball, wrap tightly in plastic wrap, and refrigerate for 15 minutes before rerolling.) Freeze the rounds for 15 minutes.

Step 4

Bake until the tops are golden brown and matte, 14 to 16 minutes. Let cool completely on the baking sheets.