Cheese Walnut and Cranberry Shortbread
- Ready In:
- 27mins
- Ingredients:
- 9
- Yields:
-
5 dozen
- Serves:
- 20
ingredients
- 236.59 ml butter, softened
- 4.92 ml paprika
- 4.92 ml garlic powder
- 4.92 ml kosher salt (careful if you're using a salty cheese)
- 946.36 ml grated flavourful cheese, at room temperature (I used a blend of old cheddar, Oka and Asiago, this is no time for mozarella and colby)
- 118.29 ml chopped toasted walnuts
- 118.29 ml chopped dried cranberries
- 591.47 ml flour
- milk, to moisten
directions
- Preheat oven to 400°F Line baking sheets with parchment paper.
- 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.
- 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.
- Makes about 5-6 dozen, depending on size.
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