Cheddar-cornmeal Shrotbread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheese, Snack | 36 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/4 | c | Yellow cornmeal |
| 1 | t | Baking powder |
| 1 | t | Salt |
| 1/8 | t | Cayenne pepper |
| 3/4 | c | Sharp cheddar cheese, grated |
| 2/3 | c | Cottage cheese, lowfat |
| 2 | T | Olive oil, OR |
| 2 | T | Canola oil |
INSTRUCTIONS
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) Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 43
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 2.1mg
Sodium: 134.9mg
Potassium: 11.6mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: <1g
Protein: 1.4g