Cheddar-Cornmeal Shortbread

From EatingWell: December 1997

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

Makes: About 3 dozen cookies

Active Time: 30 minutes

Total Time: 1 hour

Nutrition Profile

Diabetes appropriate | Low carbohydrate |

View Our Nutrition Guidelines »

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

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 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.

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.

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch, 1 fat

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