Side Pannel
Cheddar-Cornmeal Shrotbread
Cheddar-Cornmeal Shrotbread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cheese
Ingredients List
- 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
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 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.
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.
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