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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