• Prep Time:
  • Cooking Time:
  • Serves: 36 Servings

Cheddar-Cornmeal Shrotbread

  • Recipe Submitted by on

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


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.

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