Cheddar-Cornmeal Shrotbread

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Cheddar-Cornmeal Shrotbread Ingredients

1 c All-purpose flour	3/4 c Sharp cheddar cheese; grated
1/4 c Yellow cornmeal	2/3 c Cottage cheese; lowfat
1 ts Baking powder	2 tb Olive oil; OR
1 ts Salt	2 tb Canola oil
1/8 ts Cayenne pepper

Instructions for Cheddar-Cornmeal Shrotbread

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 on Mar 5, 1998

Main Ingredient: GrainsCuisine: Uncategorized

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