** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a medium bowl, whisk flour, cornmeal, baking powder, salt and cayenne.
2.
Stir in cheddar.
3.
In a food processor, puree cottage cheese.
Add oil and process until
smooth.
4. Add flour mixture and pulse just until the dough clumps together.
5.
Turn dough out onto a lightly floured surface and knead gently several
times.
6. Divide in half, form each piece into a disk and scrap in plastic
wrap.
7. Refrigerate for at least 20 minutes or up to 2 day.
s
Meanwhile, preheat oven to 400 F.
8. Lightly oil 2 baking sheets or coat them
with nonstick spray.
9.
On a lightly floured surface, roll dough to a thickness of 1/8 inch.
Using
a 2 1/2-inch round serrated or other decorative cookie cutter, cut out
cookies.
Arrange on prepared baking sheets.
(Reroll and cut scraps.
)
10.
Bake cookies, 1 sheet at a time, for 8 to 12 minutes, or until golden and
firm.
11. Transfer to a wire rack to cool.
Comments on Cheddar-Cornmeal Shortbread Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is very low-sodium with 102.92mg per serving, low-fat with 2.78g per serving, low-saturated fat with 0.92g per serving and low-cholesterol with 3.69mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Cheese, Corn, Hot Pepper, Olive Oil allergies.
Meal Type: 
Prep Time: 
Cooking Time: 
Cook Method:
Difficulty: 
Cuisine: 
Print this Recipe
