This dough is fast to mix and easy to handle. These cookies make great ice cream sandwiches and are wonderful with fresh fruit or sherbet.
- Prep: 30 min
- Cooking: 8 min - 12 min
- Refrigeration: 3 h
- 1 1/2 cups (375 mL) softened unsalted butter
- 1 cup (250 mL) sugar
- 1 egg
- 1/4 cup (60 mL) Milk
- 1/2 tsp (2 mL) vanilla extract
- 3 cups (750 mL) all-purpose flour
- 1 cup (250 mL) shredded Aged Canadian Cheddar*
- 1/2 cup (125 mL) finely chopped dried fruit (apricots, cranberries, raisins, etc.)
- 1/2 cup (125 mL) finely chopped toasted nuts (pecans, almonds, hazelnuts, etc.), optional
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In large bowl, with an electric mixer, cream together butter and sugar. Gradually beat in egg, milk and vanilla extract. Using a wooden spoon stir in flour, Cheddar, fruits and nuts until smooth.
Divide dough into four equal portions. Shape into a roll, approximately 6 inch (15 cm) long and 2 inch (5 cm) in diameter; wrap tightly with plastic wrap and chill in refrigerator, for 3 hours or until firm.
Preheat oven to 375 °F (190 °C). Line baking sheets with parchment paper.
Cut into 1/4 inch (1/2 cm) thick slices; place about 2 inches (5 cm) apart on prepared baking sheets.
Bake for 8 to 12 minutes or until lightly golden. (Baking time will vary depending on thickness of cookie and temperature of dough.)
Let cool slightly on baking sheets, then remove to wire racks to cool completely. Repeat with remaining dough.
For fancy shaped cookies, on a floured surface roll out chilled dough 1/4 inch (1/2 cm) thick and use your choice of cookie cutters.
Cooking Club Tips:If baking two cookie sheets at one time, rotate baking sheets halfway through. Cookies can be baked, divided and packed into air tight containers to take home. Or take prepared rolls home and refrigerate for up to 3 days or freeze for up to 1 month; thaw for 20 minutes and bake as directed.
For more cookies, repeat recipe as many times as needed.
For a change of taste, replace Aged Canadian Cheddar with Aged Gouda or Miranda.