Crunchy cornmeal and sharp Cheddar pair perfectly in this savory shortbread. Source: EatingWell Magazine, December 1997

EatingWell Test Kitchen
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Ingredients

Directions

  • 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

35 calories; 1.6 g total fat; 0.5 g saturated fat; 2 mg cholesterol; 110 mg sodium. 7 mg potassium; 3.5 g carbohydrates; 0.2 g fiber; 1.4 g protein; 27 IU vitamin a iu; 11 mcg folate; 21 mg calcium; 1 mg magnesium;