Cheddar, Cranberry, and Pistachio Cookies

Ingredients:

• 110 g unsalted butter, room temperature
• 2 tbsp. granulated sugar
• 1 cup finely grated cheddar
• 1 large egg
• 1 cup premium flour
• 1 teaspoon baking powder
• 0.5 tsp salt
• 1/4 tsp cayenne pepper
• 0.5 cups toasted chopped pistachios
• 1/3 cup finely chopped dried cranberries

Preparation:

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and cheese. Beat until smooth, about 2 minutes. Do not increase the speed to avoid introducing air into the mixture. Beat in the egg until fully incorporated.
2. In a separate bowl, whisk together the flour, baking powder, salt, and cayenne pepper. Stir in the pistachios and cranberries. With the mixer on low speed, fold the flour mixture into the butter mixture a few at a time, scraping down the sides of the bowl as needed.
3. Place the dough along the edge of a large sheet of waxed paper or plastic wrap. Using the edges of the paper or wrap, shape the dough into a log approximately 30 cm long. Twist the ends of the paper.
4. Refrigerate for at least 1 hour or freeze for up to four weeks.
5. Preheat oven to 175°C.
6. Unroll the dough log and cut it into 0.5 cm thick circles with a sharp knife. Place the circles on parchment-lined baking sheets (or non-stick ones) and bake for 10-12 minutes until lightly golden.
7. Transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to a week.