Cookies with cheese, cranberries and pistachios.

The recipe for unsweetened cookies with cheddar cheese, cranberries, фисташками и кайенским перцем. Photo Cookies with cheese, cranberries and pistachios Time: 1 hour. 40 min Difficulty: easy Quantity: 36 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 110 g unsalted butter at room temperature
  • 2 tbsp. l granulated sugar
  • 1 tbsp. finely grated cheddar cheese
  • 1 large egg
  • 1 tbsp. premium flour without slide
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 tbsp. roasted and chopped pistachios
  • 1/3 Art. finely chopped dried cranberries

Recipes with similar ingredients: cheddar cheese, eggs, flour, pepper ground cayenne, pistachios, cranberries

Recipe preparation:

  1. In a bowl of a stationary mixer, mix the butter, sugar and cheese using the nozzle “guitar” (for shortcrust pastry). Whisk about 2 minutes, until the dough becomes smooth with a creamy texture. Not increase the speed so that the dough does not become too airy. Insert the eggs and continue to beat until the dough is homogeneous.
  2. In a separate bowl, thoroughly mix the flour, baking powder, salt and Cayenne pepper. Add pistachios and cranberries and mix.
  3. At low speed whisking in small portions, enter flour mixture in cream cheese. Periodically collect adhering dough with the edges of the bowl and scapula.
  4. Put the dough on the edge of a large piece of parchment paper or food film. Holding the edges of the paper or film, roll up the dough, to make a sausage about 30 cm long. Fold the edges. Put in the refrigerator for at least 1 hour; you can freeze the dough and store up to 4 weeks.
  5. Heat the oven to 180C.
  6. Expand the dough and use a sharp knife to cut into circles 0.5 cm thick. Put circles on non-stick or laid parchment baking sheet and bake for 10-12 minutes. before golden brown. Put the cookies on the wire rack and give cool completely. Store in an airtight container up to one weeks.

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