Holiday Baking Ideas – Cheddar and Cranberry Shortbread

Not everyone likes sweet treats and that is all there ever seems to be around Christmas. Last year while googling shortbread recipes I found this one. I made a few batches and it was a bit hit. I am looking forward to making some more this weekend.

It’s a refreshing change from all of the chocolate and sugar during the holiday season:

Cheddar and Cranberry Shortbread

(1/2 cup) butter
(1 1/2 cups) grated cheddar (the older the better)
(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
Dash of tobasco sauce

Preheat oven to 375F

Cream the butter and cheese together on high speed. In another bowl sift flour, salt and baking powder. Stilll on high speed, add the dry ingerdients to the butter and cheese mixture. Fold in nuts and cranberries.

Place dough on a large piece of waxed paper. Roll the dough into the shape of a log, roll the paper around it and fold the ends shut. Refrigerate for 45 minutes or more.

Unwrap dough and slice the log into thin (1/4 inch) rounds . Bake for 10 to 12 minutes, or until the bottoms of the cookies are golden brown. Cool and serve.

Makes two dozen.

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