Cheddar-Cornmeal Shortbread

December 1997

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

Cheddar-Cornmeal Shortbread

Makes: About 3 dozen cookies

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Total Time:


  • 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


  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.

Tips & Notes

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


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.

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch, 1 fat

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Recipe Categories

Ease of Preparation
Total Time
1 hour or less
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
8 or more
Preparation/ Technique
December 1997
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