Cheddar-cornmeal shrotbread

36 Servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
¼ cup Yellow cornmeal
1 teaspoon Baking powder
1 teaspoon Salt
⅛ teaspoon Cayenne pepper
¾ cup Sharp cheddar cheese; grated
⅔ cup Cottage cheese; lowfat
2 tablespoons Olive oil; OR
2 tablespoons Canola oil

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 ⅛ inch. Using a 2½-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) Posted to recipelu-digest by Nesb2 <Nesb2@...> on Mar 5, 1998

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