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| Cheddar-Cornmeal Shrotbread Recipe |
Category: Cheese
Rating:
N/A
Servings: 36
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Ingredients
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup sharp cheddar cheese; grated
2/3 cup cottage cheese; lowfat
2 tablespoon olive oil; or
2 tablespoon canola oil
Cooking Directions:
In a medium bowl, whisk flour, cornmeal, baking powder, salt and cayuenne. Stir in cheddar.
In a food processor, puree cottage cheese. Add oil and process until smooth. Add flour mixture and pulse just until the dough clumps together.
Turn dough out onto a lightly floured surface and knead gently several times. Divide in half, form each piece into a disk and srap in plastic wrap. Refrigerate for at least 20 minutes or up to 2 day.s
Meanwhile, preheat oven to 400øF. Lightly oil 2 baking sheets or coat them with nonstick spray.
On a lightly floured surface, roll dough to a thickness of 1/8 inch. Using a 2 1/2-inch round serrated or other decorative cookie cutter, cut out cookies. Arrange on prepared baking sheets. (Reroll and cut scraps.)
Bake cookies, 1 sheet at a time, for 8 to 12 minutes, or until golden and firm. Transfer to a wire rack to cool.
NOTES : The cookies are best served the day they are baked.
Recipe by: Eating Well (December 1997)
cheese,snacks
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