Savory Shortbread Crackers

1. 1

   Note: The listed prep time is simply for preparing the dough.

2. 2

   The dough then needs to be refrigerated for 2-24 hours before slicing.

3. 3

   Toast the nuts on a dry pan in a 350 F oven for 10-15 minutes until aromatic and flavorful.

4. 4

   While the nuts are toasting, coarsely chop then cover the Craisins with boiling water in a small bowl.

5. 5

   Let them soak/soften for 10-15 minutes.

6. 6

   Drain, pat dry and allow Craisins and nuts to cool while proceeding with next steps.

7. 7

   In a medium sized bowl, beat butter, salt, black and red pepper until fluffy.

8. 8

   Add cheese(s) and mix until all is creamed together.

9. 9

   Add flour a little at a time and mix until combined.

10. 10

    With mixer on low, or with a wooden spoon, gently stir in the nuts and Craisins.

11. 11

    Divide dough in half and roll each half into a log about 2 inches in diameter.

12. 12

    Wrap each log in cellophane and refrigerate at least 2 hours.

13. 13

    Chilling for 24 hours is better, but youre just looking for the dough to be firm enough to cut.

14. 14

    Remove plastic wrap and slice logs into 1/4 inch rounds.

15. 15

    Place rounds about an inch apart on a parchment lined baking sheet and bake at 350 F for 12-14 minutes or until golden brown.

16. 16

    Remove from pan and allow to rest on cooling racks until room temperature.

17. 17

    Store in an airtight container for up to a month.

18. 18

    Good luck keeping them around for very long.

19. 19

    They disappear quickly!

20. 20

    The baby shower I was attending had lots of sweets planned, so I wanted to bring something savory.

21. 21

    Shortbread cookies are a favorite of ours, so removing the sugar and adding crunchy nuts, sweet/tart Craisins and pungent sharp cheese really fit the bill.

22. 22

    These were a huge hit and the only complaint was that people couldnt stay out of them!

* Per serving · 4 servings · Values may vary.