These crackers have it all...buttery, sweet, crunchy and a rich smokiness from smoked Gouda cheese will give you another reason to celebrate snack time.
In a work bowl of a food processor add the flour, cornmeal, corn starch, salt, pepper, paprika and cayenne pepper and "sift" the ingredients together by pulsing it a few times.
Add the cheese, chives and butter and mix until it resembles a coarse sand
Add the ice water, pistachios and cranberries and pulse a few times until the dough comes together, again like damp coarse sand
Dump the dough out onto a lightly floured work surface and bringing together the dough into one ball.
Divide the dough in half and roll into two logs about 6 inches long and about 1 3/4 to 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 2 hours and up to a couple of days. I let it sit in the fridge overnight so the flavors really can mingle.
Preheat oven to 350 degrees and line two sheet pans with parchment paper. Slice the dough into 1/8 to 1/4 inch thick slices and place them on the sheet pans 1/2 inch apart.
Bake them in the preheated oven for 15 minutes or until golden brown around the edges. If baking two sheet pans at once, rotate them halfway through baking to ensure even baking.
Let cool for 5 minutes before transferring to a wire rack to cool for an additional 20 minutes before serving. Makes approximately 55 crackers
Leftover crackers (never heard of such a thing) can be frozen in an airtight container plus these make great holiday gifts by stacking them in cupcake liners in pretty tins.