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1
Note: The listed prep time is simply for preparing the dough.
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2
The dough then needs to be refrigerated for 2-24 hours before slicing.
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3
Toast the nuts on a dry pan in a 350 F oven for 10-15 minutes until aromatic and flavorful.
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4
While the nuts are toasting, coarsely chop then cover the Craisins with boiling water in a small bowl.
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5
Let them soak/soften for 10-15 minutes.
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6
Drain, pat dry and allow Craisins and nuts to cool while proceeding with next steps.
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7
In a medium sized bowl, beat butter, salt, black and red pepper until fluffy.
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8
Add cheese(s) and mix until all is creamed together.
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9
Add flour a little at a time and mix until combined.
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10
With mixer on low, or with a wooden spoon, gently stir in the nuts and Craisins.
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11
Divide dough in half and roll each half into a log about 2 inches in diameter.
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12
Wrap each log in cellophane and refrigerate at least 2 hours.
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13
Chilling for 24 hours is better, but youre just looking for the dough to be firm enough to cut.
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14
Remove plastic wrap and slice logs into 1/4 inch rounds.
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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.
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16
Remove from pan and allow to rest on cooling racks until room temperature.
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17
Store in an airtight container for up to a month.
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18
Good luck keeping them around for very long.
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19
They disappear quickly!
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20
The baby shower I was attending had lots of sweets planned, so I wanted to bring something savory.
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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.
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22
These were a huge hit and the only complaint was that people couldnt stay out of them!
