Savory Shortbread Crackers

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

walnuts, cranberries, butter, kosher style salt, ground black pepper, cayenne, parmesan for, allpurpose

Taken from tastykitchen.com/recipes/appetizers-and-snacks/savory-shortbread-crackers/ (may not work)

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