• 60minutes
  • 35calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1/4 cup yellow cornmeal

  3. 1 teaspoon baking powder

  4. 1 teaspoon salt

  5. 1/8 teaspoon cayenne pepper

  6. 3/4 cup shredded extra-sharp Cheddar cheese

  7. 2/3 cup low-fat (not nonfat) cottage cheese

  8. 2 tablespoons extra-virgin olive oil, or canola oil

Instructions Jump to Ingredients ↑

  1. Whisk flour, cornmeal, baking powder, salt and cayenne in a medium bowl. Stir in Cheddar.

  2. 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.

  3. 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.

  4. Meanwhile, preheat oven to 400°F. Coat 2 baking sheets with cooking spray.

  5. 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.


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