Cheese, Cranberry, and Pistachio Cookies

Ingredients:

• 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

Preparation:

1. 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.
2. In a separate bowl, thoroughly combine the flour, baking powder, salt, and cayenne pepper. Add the pistachios and cranberries and mix well.
3. 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.
4. 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.
5. Preheat oven to 180C.
6. 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.