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Cheddar-Cornmeal Shortbread
Cheddar-Cornmeal Shortbread
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From: EatingWell Magazine, December 1997
Crunchy cornmeal and sharp Cheddar pair perfectly in this savory shortbread.
- By: EatingWell Test Kitchen
Ingredients 36 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 36 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup all-purpose flour
- ¼ cup yellow cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- ¾ cup shredded extra-sharp Cheddar cheese
- ⅔ cup low-fat (not nonfat) cottage cheese
- 2 tablespoons extra-virgin olive oil, or canola oil
Preparation
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Active
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Ready In
- Whisk flour, cornmeal, baking powder, salt and cayenne in a medium bowl. Stir in Cheddar.
- 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.
- 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.
- Meanwhile, preheat oven to 400°F. Coat 2 baking sheets with cooking spray.
- Roll dough out on a lightly floured surface to a thickness of ⅛ inch. Cut out cookies, using a 2½-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.
- Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 2 days.
- Per serving: 35 calories; 2 g fat(1 g sat); 0 g fiber; 3 g carbohydrates; 1 g protein; 11 mcg folate; 2 mg cholesterol; 0 g sugars; 27 IU vitamin A; 0 mg vitamin C; 21 mg calcium; 0 mg iron; 110 mg sodium; 7 mg potassium
- Carbohydrate Servings: 0
- Exchanges: (per 2 pieces): ½ starch, 1 fat
