Try this Cheddar-Cornmeal Shrotbread recipe, or contribute your own.
Suggest a better descriptionIn 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 400F. 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
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 27 | ||
Calories from Fat: 8 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 71.4mg | 2 % | |
Potassium 11.8mg | 0 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.5g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27
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