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
1/4 teaspoon 1 medium onion, chopped
1 medium apple, cored, chopped
1 tablespoon red wine vinegar

Optional toppings:
flavored Cheddar slices, Gruyere slices, walnuts

Preheat oven to 425F.

Mix Parmesan and butter in food processor until mixture resembles coarse crumbs, using on/off motion. Add flour, rosemary, walnuts, pepper and salt. Process until ingredients hold together.

Remove dough from bowl. 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. Store in a covered container up to one week or freeze for up to two weeks.

For topping, combine cranberries, sugar, water and spices in large saucepan. Bring to a boil. Reduce heat to medium and cook 10 minutes or until mixture thickens. Stir in onions, apple and vinegar. Cook over medium heat 15 minutes. Cool and store covered in refrigerator for up to two weeks.

Servings: 16
Source: American Dairy Association