Don't ask me why, but I've been contemplating a sort of cheesy, savoury shortbread cookie for going on 2 or 3 weeks now, so I decided it was time to get off my butt and do something about it. The combination of salty, aged cheddar and sweet tangy cranberry has quickly made this a buttery, crispy snack favourite in our house. In fact, I made a second batch of dough expressly for freezing, so that I can cut a few slices off and quickly pop them into the oven when company pops by. If that sounds a little too Martha Stewart for you, bear in mind the real reason I do that is so we don't eat them all before company shows up!
- 115 grams (1/2 cup) butter
- 150 grams (1 1/2 cups) extra old (at least 3 years old) cheddar, finely grated
- 180 grams (1 1/2 cups) white flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 cup toasted chopped pecans
- 1/3 cup finely chopped dried cranberries
Cream the butter ans cheese together at high speed in your stand mixer. Sift the flour, salt and baking powder together. Combine flour mixture, nuts and cranberries with the butter mixture on high.
Turn dough out onto a large piece of waxed paper. Roll the dough into a log shape, rol the paper around it and twist the ends shut. Refrigerate for at least 45 minutes. You can freeze the dough at this stage as well.
Preheat oven to 375F.
Unwrap the dough log and, using a very sharp knife, slice the log into rounds 1/2 cm thick. Place rounds on cookie sheets and bake for 10 to 12 minutes, or until the bottoms of the cookies are golden brown. Remove to a cooling rack to cool completely. Store in an airtight container.