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Cheddar-Cornmeal Shortbread

http://www.eatingwell.com/recipes/cheddar_cornmeal_shortbread.html

From EatingWell:  December 1997

Crunchy cornmeal and sharp Cheddar pair perfectly in this savory shortbread.

About 3 dozen cookies | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

• 1 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3/4 cup shredded extra-sharp Cheddar cheese
• 2/3 cup low-fat (not nonfat) cottage cheese
• 2 tablespoons extra-virgin olive oil, or canola oil

Preparation

1. Whisk flour, cornmeal, baking powder, salt and cayenne in a medium bowl. Stir in Cheddar.
2. Puree cottage cheese in a food processor. Add oil and process until smooth. Add the flour mixture and pulse just until the dough clumps together.
3. Turn the dough out onto a lightly floured surface and knead gently several times. Divide in half, form each piece into a disk and wrap in plastic wrap. Refrigerate for at least 20 minutes or up to 2 days.
4. Meanwhile, preheat oven to 400°F. Coat 2 baking sheets with cooking spray.
5. Roll dough out on a lightly floured surface to a thickness of 1/8 inch. Cut out cookies, using a 2 1/2-inch round serrated or other decorative cookie cutter. Arrange on prepared baking sheets. (Reroll and cut scraps.) Bake the shortbread, 1 sheet at a time, until golden and firm, 8 to 12 minutes. Transfer to a wire rack to cool.

Nutrition

Per cookie : 35 Calories; 2 g Fat; 1 g Sat; 0 g Mono; 2 mg Cholesterol; 3 g Carbohydrates; 1 g Protein; 0 g Fiber; 110 mg Sodium; 7 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 fat

Tips & Notes

• Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 2 days.