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Cheddar Fruit and Nut Cookies https://www.metro.ca/userfiles/image/recipes/biscuits-cheddar-fort-fruits-5418.jpg PT15M PT12M PT57M
Preheat oven to 375°F (190°C). In a big bowl, cream butter and sugar with an electric mixer. Add egg, milk and vanilla, beating after each addition. Stir in flour, cheese, dry fruit and nuts. Roll dough into a log, wrap tightly in plastic wrap and refrigerate for at least 30 minutes. Line a baking sheet with parchment paper. Slice dough into rounds about 1/4 in. (0.5 cm) thick. Lay rounds on the sheet and bake in top third of the oven for 8 - 12 minutes or until lightly browned. Cool on a rack. Store cookies in an airtight container in a dry spot.
20
3/4 cup (190 mL) unsalted butter, at room temperature 1/2 cup (125 mL) sugar 1 egg 2 Tbsp. (30 mL) milk 1/4 tsp. (1 mL) vanilla extract 1 1/2 cups (375 mL) flour 1/2 cup (125 mL) grated old cheddar 1/4 cup (60 mL) chopped dry fruit - apricots, cranberries or raisins 1/4 cup (60 mL) chopped nuts - pecans, almonds, hazelnuts (optional)
Cheddar Fruit and Nut Cookies

Cheddar Fruit and Nut Cookies

Rate this recipe
1 Vote
20
servings
0:15
Preparation
0:12
COOKING
0:57
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3/4 cup
    (190 mL)
    unsalted butter, at room temperature
  • 1/2 cup
    (125 mL)
    sugar
  • 1
    egg
  • 2 Tbsp.
    (30 mL)
    milk
  • 1/4 tsp.
    (1 mL)
    vanilla extract
  • 1 1/2 cups
    (375 mL)
    flour
  • 1/2 cup
    (125 mL)
    grated old cheddar
  • 1/4 cup
    (60 mL)
    chopped dry fruit - apricots, cranberries or raisins
  • 1/4 cup
    (60 mL)
    chopped nuts - pecans, almonds, hazelnuts (optional)
Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

In a big bowl, cream butter and sugar with an electric mixer.

Add egg, milk and vanilla, beating after each addition.

Stir in flour, cheese, dry fruit and nuts.

Roll dough into a log, wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

Line a baking sheet with parchment paper.

Slice dough into rounds about 1/4 in. (0.5 cm) thick.

Lay rounds on the sheet and bake in top third of the oven for 8 - 12 minutes or until lightly browned.

Cool on a rack.

Store cookies in an airtight container in a dry spot.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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