I changed the recipe to remove the 1/2 cup of toasted, chopped pecans(see the Sunbutter post below) and also upped the amount of cheese and cranberries (just because I like them). Here's my version:
1/2 lb extra sharp cheddar cheese, finely grated (I use Cabot Seriously Sharp)
1/2 cup butter
1 1/2 cups all purpose flour
1/2 t salt
1 t baking powder
1/2 cup chopped dried cranberries
Cream the butter and cheese together at high speed in your stand mixer. Sift the flour, salt and baking powder together. Combine flour mixture and cranberries with the butter mixture on high.
Turn dough out onto a large piece of waxed paper. Form the dough into a log shape, roll the paper around it and twist the ends shut. Refrigerate for at least an hour. You can freeze the dough at this stage as well.
Preheat oven to 375F.
Unwrap the dough log and, using a very sharp knife, slice the log into rounds 1/4 inch thick. Place rounds on cookie sheets and bake for 10 to 12 minutes, or until the bottoms of the cookies are golden brown. Remove to a cooling rack to cool completely. Store in an airtight container.
