Cheese Walnut and Cranberry Shortbread |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 2 |
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I enjoy savoury shortbread. I've tried it with various cheeses, spices and flavours, and this year I tried it with a little sweetness. These were perfect for an evening with good friends and good wine. Ingredients:
1 cup butter, softened |
1 teaspoon paprika |
1 teaspoon garlic powder |
1 teaspoon kosher salt (careful if you're using a salty cheese) |
4 cups grated flavourful cheese, at room temperature (i used a blend of old cheddar, oka and asiago, this is no time for mozarella and colby) |
1/2 cup chopped toasted walnuts |
1/2 cup chopped dried cranberries |
2 1/2 cups flour |
milk, to moisten |
Directions:
1. Preheat oven to 400°F Line baking sheets with parchment paper.
2. In the bowl of a mixer, cream the butter, spices and salt. Add the cheese, walnuts and cranberries and blend well. Mix in the flour until crumbly. Add the milk, a teaspoon at a time, until the dough just barely comes together. I may have used a tablespoon or so.
3. On a floured board, work with half the dough at a time. Bring it together with your hands and roll out to 1/4 thickness. Cut out into desired shapes, place on prepared sheets and bake for 12-15 minutes, until light brown. Cool on wire racks and store in an airtight container.
4. Makes about 5-6 dozen, depending on size.
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