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