Cheddar, Cranberry & Pecan Cookies/Crackers

1 & 1/2 sticks butter, room temp.
1 1/2 cups extra old (at least 3 years old) cheddar, finely grated
1 1/2 cups white flour
1/2 teaspoon sea salt
1 teaspoon baking powder
1/2 cup toasted chopped pecans
1/2 cup rough chopped dried cranberries
(I also used a dash of half & half as the dough was really dry)

Cream the butter and cheese together at high speed in your stand mixer.

Sift the flour, salt and baking powder together. Combine flour mixture, nuts and cranberries with the butter mixture on high. (there is where I added in the dash of h&h)

Turn dough out onto a large piece of waxed paper. Roll the dough into a log shape, roll the paper around it and twist the ends shut. Refrigerate for at least 2 hours. You can freeze the dough at this stage as well.

When ready to bake; preheat oven to 375F.

Unwrap the dough log and, using a very sharp knife, slice the log into rounds 1/2 cm 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.

Should make about 30.