Recipe - Cheddar-Cornmeal Shrotbread

1 cup Allpurpose flour
One fourth cup Yellow cornmeal
1 teaspoon Baking powder
1 teaspoon Salt
1/8 teaspoon Cayenne pepper
Three fourths cup Sharp cheddar cheese; grated
2/3 cup Cottage cheese; lowfat
2 tablespoon Olive oil; OR
2 tablespoon Canola oil

In a medium bowl, whisk flour, cornmeal, baking powder, salt and cayuenne.
Stir in cheddar.

In a food processor, puree cottage cheese. Add oil and process until
smooth. Add flour mixture and pulse just until the dough clumps together.

Turn dough out onto a lightly floured surface and knead gently several
times. Divide in half, form each piece into a disk and srap in plastic
wrap. Refrigerate for at least 20 minutes or up to 2 day.s

Meanwhile, preheat oven to 400øF. Lightly oil 2 baking sheets or coat them
with nonstick spray.

On a lightly floured surface, roll dough to a thickness of 1/8 inch. Using
a 2 1/2inch round serrated or other decorative cookie cutter, cut out
cookies. Arrange on prepared baking sheets. (Reroll and cut scraps.)

Bake cookies, 1 sheet at a time, for 8 to 12 minutes, or until golden and
firm. Transfer to a wire rack to cool.

NOTES : The cookies are best served the day they are baked.

Recipe by: Eating Well (December 1997)

Posted to recipeludigest by Nesb2 Nesb2@aol.com on Mar 5, 1998