Savory Shortbread Crackers

Directions

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!