2 sticks (1 cup) Cabot Unsalted Butter
2 tablespoons granulated sugar
½ cup finely grated Parmesan cheese
½ cup Cabot Cheddar Shake
1 ½ teaspoons Italian herb seasoning
2 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon freshly ground pepper
4 large eggs
2 ½ cups King Arthur Unbleached All-Purpose Flour
⅓ cup sun-dried tomatoes, diced
1 cup toasted walnut pieces
PREHEAT oven to 375°F. Line baking sheet with parchment paper.
CREAM together butter and sugar in a medium bowl. Add cheeses, herb seasoning, baking powder, salt and pepper and continue beating until creamy.
ADD eggs one at a time, beating well after each addition. Add flour gradually, then add sun-dried tomatoes and walnuts.
DIVIDE dough into three pieces and shape each piece into 8-inch-long log. Place logs on baking sheet and shape each into rectangle, about 2 ½ inches wide and 1 inch thick.
BAKE for 20 to 25 minutes, or until slightly brown at edges. Let cool for 30 minutes.
PREHEAT oven to 300°F. With serrated knife, cut rectangles diagonally into ⅝-inch-wide slices. Place slices on their sides on parchment-lined baking sheet.
BAKE for 20 minutes. Turn over, and bake for 20 minutes longer, or until beginning to brown. Remove from oven and let cool completely.
Recipe courtesy of the Inn at Ellis River, Jackson, NH.