Parmesan Rosemary Shortbread with Cranberry Topping

1 cup (4 ounces) Parmesan cheese, freshly grated
4 tablespoons unsalted butter, slightly softened, cut into chunks
1/2 cup flour
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
1/4 cup toasted walnuts, chopped
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt

For topping:
1 package (12 ounces) cranberries
1-1/2 cups granulated sugar
3/4 cup water
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 medium onion, chopped
1 medium apple, cored, chopped
1 tablespoon red wine vinegar
Optional toppings: flavored Cheddar slices, Gruyère slices, walnuts

Preheat oven to 425° F. Pulse the Parmesan and butter in food processor until mixture resembles coarse crumbs. Add flour, rosemary, walnuts, pepper and salt. Process until ingredients hold together. Divide dough into two equal halves. On a lightly floured surface, roll each half into a circle about 7-inches round and 1/8-inch thick. Cut into eight wedges. Transfer wedges to a cookie sheet. Bake until golden around edges, about 6 to 8 minutes. Remove from cookie sheet and cool on wire rack.

For topping, combine cranberries, sugar, water and spices in large saucepan. Bring to a boil. Reduce heat to medium and cook until mixture thickens, about 10 minutes. Stir in onions, apple and vinegar. Cook 15 minutes, stirring occasionally.

Before serving, top each slice of shortbread with a spoonful of the topping. Or, place the topping in a small bowl with a spoon. Put the bowl in the center of a large plate and scatter shorbread around the bowl.

Servings: 16

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