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Cheese Walnut and Cranberry Shortbread

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“I enjoy savoury shortbread. I've tried it with various cheeses, spices and flavours, and this year I tried it with a little sweetness. These were perfect for an evening with good friends and good wine.”
READY IN:
27mins
SERVES:
20
YIELD:
5 dozen
UNITS:
US

Ingredients Nutrition

  • 1 cup butter, softened
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt (careful if you're using a salty cheese)
  • 4 cups grated flavourful cheese, at room temperature (I used a blend of old cheddar, Oka and Asiago, this is no time for mozarella and colby)
  • 12 cup chopped toasted walnuts
  • 12 cup chopped dried cranberries
  • 2 12 cups flour
  • milk, to moisten

Directions

  1. Preheat oven to 400°F Line baking sheets with parchment paper.
  2. In the bowl of a mixer, cream the butter, spices and salt. Add the cheese, walnuts and cranberries and blend well. Mix in the flour until crumbly. Add the milk, a teaspoon at a time, until the dough just barely comes together. I may have used a tablespoon or so.
  3. On a floured board, work with half the dough at a time. Bring it together with your hands and roll out to 1/4" thickness. Cut out into desired shapes, place on prepared sheets and bake for 12-15 minutes, until light brown. Cool on wire racks and store in an airtight container.
  4. Makes about 5-6 dozen, depending on size.

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