Ron's Cheddar, Cranberry & Pistachio Cookies
- Level: Easy
- Yield: 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 66
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 15
- Sodium
- 34
- Total: 1 hr 40 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 15 min
Ingredients
4 ounces unsalted butter (1 stick), at room-temperature
2 tablespoons granulated sugar
1 cup finely shredded Cheddar
1 large egg
1cup all-purpose flour (scooped and leveled)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup toasted chopped pistachios
1/3 cup finely chopped dried cranberries
Directions
- Combine the butter, sugar and cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until smooth and creamy, about 2 minutes. Do not incorporate too much air by raising the speed. Beat in the egg until incorporated.
- In a separate bowl, whisk together the flour, baking powder, salt and cayenne to combine. Mix in the pistachios and cranberries.
- On low speed, add the flour mixture to the creamed butter-cheese mixture in a few additions, scraping the bowl and beater in between.
- Spread the dough along the edge of a large piece of waxed paper or plastic wrap. Using the edges of the paper or plastic, roll the dough into a log shape about 12 inches long. Twist the ends to close. Refrigerate for a minimum of 1 hour or freeze up to four weeks.
- Preheat the oven to 350 degrees F.
- Unwrap the dough log and, using a sharp knife, slice into 1/4-inch thick rounds. Place the rounds on parchment-lined or nonstick baking sheets and bake for 10 to 12 minutes, or until lightly golden brown. Remove to a rack to cool completely. Store in an airtight container for up to one week.