Ron's Cheddar, Cranberry & Pistachio Cookies

1. 1

   Combine the butter, sugar and cheese in the bowl of a stand mixer fitted with a paddle attachment.

2. 2

   Beat until smooth and creamy, about 2 minutes.

3. 3

   Do not incorporate too much air by raising the speed.

4. 4

   Beat in the egg until incorporated.

5. 5

   In a separate bowl, whisk together the flour, baking powder, salt and cayenne to combine.

6. 6

   Mix in the pistachios and cranberries.

7. 7

   On low speed, add the flour mixture to the creamed butter-cheese mixture in a few additions, scraping the bowl and beater in between.

8. 8

   Spread the dough along the edge of a large piece of waxed paper or plastic wrap.

9. 9

   Using the edges of the paper or plastic, roll the dough into a log shape about 12 inches long.

10. 10

    Twist the ends to close.

11. 11

    Refrigerate for a minimum of 1 hour or freeze up to four weeks.

12. 12

    Preheat the oven to 350 degrees F.

13. 13

    Unwrap the dough log and, using a sharp knife, slice into 1/4-inch thick rounds.

14. 14

    Place the rounds on parchment-lined or nonstick baking sheets and bake for 10 to 12 minutes, or until lightly golden brown.

15. 15

    Remove to a rack to cool completely.

16. 16

    Store in an airtight container for up to one week.

* Per serving · 4 servings · Values may vary.