Cheddar-cornmeal shrotbread
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Cheddar-cornmeal shrotbread
  Cheese    Snacks  
Last updated 6/12/2012 1:12:54 AM. Recipe ID 41078. Report a problem with this recipe.
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      Title: Cheddar-cornmeal shrotbread
 Categories: Cheese, Snack
      Yield: 36 Servings
 
      1 c  All-purpose flour
    1/4 c  Yellow cornmeal
      1 ts Baking powder
      1 ts Salt
    1/8 ts Cayenne pepper
    3/4 c  Sharp cheddar cheese; grated
    2/3 c  Cottage cheese; lowfat
      2 tb Olive oil; OR
      2 tb 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 400F. 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 1/2-inch 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 




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Recipe ID 41078 (Apr 03, 2005)

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