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

EatingWell Test Kitchen
Source: EatingWell Magazine, December 1997
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, cornmeal, baking powder, salt and cayenne in a medium bowl. Stir in Cheddar.

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  • 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 degrees F. Coat 2 baking sheets with cooking spray.

  • 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.

Tips

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

Nutrition Facts

34.5 calories; protein 1.4g 3% DV; carbohydrates 3.5g 1% DV; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 0.1g; fat 1.6g 3% DV; saturated fat 0.5g 3% DV; cholesterol 2.4mg 1% DV; vitamin a iu 26.7IU 1% DV; vitamin cmg; folate 10.6mcg 3% DV; calcium 20.7mg 2% DV; iron 0.2mg 1% DV; magnesium 1mg; potassium 7.4mg; sodium 110.3mg 4% DV; thiaminmg 3% DV.