| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese, Snack |
36 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1/4 |
c |
Yellow cornmeal |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper |
| 3/4 |
c |
Sharp cheddar cheese; grated |
| 2/3 |
c |
Cottage cheese; lowfat |
| 2 |
tb |
Olive oil; OR |
| 2 |
tb |
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 400°F. 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
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”