Rating: 4 stars
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Crunchy cornmeal and sharp Cheddar pair perfectly in this savory shortbread.

Source: EatingWell Magazine, December 1997


Recipe Summary

1 hr

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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 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.


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

Nutrition Facts

35 calories; protein 1.4g; carbohydrates 3.5g; dietary fiber 0.2g; sugars 0.1g; fat 1.6g; saturated fat 0.5g; cholesterol 2.4mg; vitamin a iu 26.7IU; folate 10.6mcg; calcium 20.7mg; iron 0.2mg; magnesium 1mg; potassium 7.4mg; sodium 110.3mg.

(per 2 pieces): 1/2 starch, 1 fat