Conveniently, I had a chunk of cranberry cheddar cheese (from a Whole Foods detour on the way back to Roanoke from Athens) that needed to be used, and after a little google-ing, decided to try out Lex Culinaria's Cranberry Cheddar Cookies.
I can probably guess what you're thinking. This is a bizarre combination. And "cookie" doesn't quite describe the final product, because it looks like (and has the consistency of) a shortbread, but it isn't really sweet. It's like a Cheddar Bay biscuit from Red Lobster married a Walker's Shortbread cookie. If they had a lovechild, it would be this cookie.
While strange, I actually kind of like these bad boys. The cranberries scream "FALL!" and I'm a big fan of the sweet/salty combination. I added a little orange juice and sprinkled the cookies with sugar before baking to make them just a tad sweeter, and I think it helped.
1/2 cup butter
1 1/2 cup cheddar cheese, grated
1 1/2 cups all purpose flour
1/2 tsp salt
1 tsp baking powder
1/2 cup toasted pecans (optional - I left these out)
1/3 cup finely chopped cranberries
Orange juice, to taste
Raw sugar, for sprinkling
Cream the butter and sugar together on high in the bowl of an electric stand mixer until fluffy. Sift the flour, salt and baking powder and add to butter mixture. Add nuts and cranberries and continue to mix on high until well combined.
*At this point, my dough was really stiff, so I added orange juice until I had a dough that I could work with. This will probably vary depending on the cheese you use, so add a little at a time until you have a consistency that you're happy with.
Turn the dough out onto a large piece of waxed paper. Roll the dough into a log shape and twist the ends to close. Refrigerate for at least an hour (or freeze for later).
When ready to bake, preheat oven to 375F. Unwrap the dough log and slice into rounds. Place rounds on cookie sheets and bake for 10-12 minutes or until the bottoms are golden brown. Remove to a cooling rack to cool completely. Store in an airtight container.
Source: Adapted from Lex Cuilinaria