Cheese, Cranberry, and Pistachio Cookies
Votes: 4
Time: 1 hour 40 min.
Complexity: easily
Quantity: 36 pcs.
Complexity: easily
Quantity: 36 pcs.
A recipe for savory cookies made with cheddar cheese, cranberries, pistachios, and cayenne pepper.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter at room temperature
- 2 tbsp. granulated sugar
- 1 cup finely grated cheddar cheese
- 1 large egg
- 1 cup of premium flour without a slide
- 1 teaspoon baking powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 cup toasted and chopped pistachios
- 1/3 cup finely chopped dried cranberries
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Cooking the dish according to the recipe:
- In the bowl of a stand mixer, combine the butter, sugar, and cheese using the paddle attachment (for shortcrust pastry). Beat for about 2 minutes, until the dough is smooth and creamy. Do not increase the speed to avoid making the dough too fluffy. Add the eggs and continue beating until the dough is smooth.
- In a separate bowl, thoroughly combine the flour, baking powder, salt, and cayenne pepper. Add the pistachios and cranberries and mix well.
- At low speed, gradually fold the flour mixture into the cream cheese mixture. Periodically scrape down any dough from the edges of the bowl and the spatula.
- Place the dough on the edge of a large piece of parchment paper or plastic wrap. Holding the edges of the paper or wrap in place, roll the dough into a log about 30 cm long. Tuck the edges in. Refrigerate for at least 1 hour; you can freeze the dough for up to 4 weeks.
- Preheat oven to 180C.
- Unroll the dough and use a sharp knife to cut into 0.5 cm thick circles. Place the circles on a non-stick or parchment-lined baking sheet and bake for 10-12 minutes, until golden brown. Transfer the cookies to a wire rack and let cool completely. Store in an airtight container for up to one week.
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