Toast walnuts at 400F about 10 minutes or until fragrant.
75 g (3 oz) chilled cambozola cheese, broken into small pieces (1/2 cup)
1/4 cup unsalted butter, at room temperature
1/4 tsp freshly ground black pepper
2 tsp granulated sugar
1/2 cup all-purpose flour
1/4 cup chopped, toasted walnuts.
12 dried cranberries
Preheat toaster oven to 350F.
In bowl, combine cheese, butter, pepper and sugar. Beat with electric hand
mixer until blended, 30 seconds to 1 minute. Leave some large crumbles of
cheese. Stir in flour and nuts.
Roll dough into 12, 1-inch balls. Arrange 6 in ungreased baking dish. Using
fingers, lightly press down on balls until they are 1/4-inch thick. Press 1
cranberry into each centre.
Bake 20 to 25 minutes until slightly golden on edges. Repeat with remaining
cookies.
Makes 12 cookies.