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.
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