Cheddar Cranberry Walnut Rosemary Cookies

• Vegetarian

• Produce

  • 1/2 tbsp Rosemary, Fresh

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 2/3 tsp Baking powder
  • 1 good pinch Black pepper
  • 1 tsp Paprika, smoked
  • 1 tsp Powdered sugar
  • 1 good pinch Salt

• Nuts & Seeds

  • 1 cup Cranberries and roughly chopped walnuts, dried

• Dairy

  • 1 cup Cheddar, grated
  • 1 cup Soften butter

Found on havocinthekitchen.com

Ingredients

• 1 cup grated Cheddar (Smoked cheddar will be great)
• 1 cup soften butter
• 1 large egg
• 1 and 1/4 cup all-purpose flour
• 2/3 teaspoon baking powder (optional, see notes)
• a good pinch of salt
• 1 teaspoon powdered sugar
• 1 teaspoon smoked paprika
• a good pinch of black pepper
• 1 cup dried cranberries and roughly chopped walnuts, each
• 1/2 tablespoons finely chopped fresh rosemary (or to taste)

Directions

• In a bowl, combine the cheese, butter, and egg. Beat until smooth, 1-2 minutes.
• Stir in the flour (add 1 cup reserving the remaining), baking powder, powdered sugar, salt, and spices. Mix until all ingredients incorporated adding more flour if necessary.
• Stir in the walnuts, cranberries, and rosemary. You will get soft dough. Cover the dough in plastic wrap and place in the fridge for 40-60 minutes.
• Preheat oven to 175 degrees C. Cover baking sheets with parchment.
• Roll the dough out (about 0,7-1 cm) and cut cookies with a cookie cutter. Place the cookies onto the sheets and bake for about 10-12 minutes or until slightly golden brown.
• Remove from the oven and let completely cool.
• Enjoy!