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Recipe: Cornmeal-Chile Pepper Biscotti

Breads - Assorted
CORNMEAL-CHILE PEPPER BISCOTTI

"A sugarless cookie doesn't get any better than this! Serve them as appetizers with a steaming cup of soup."

1 cup shredded extra-sharp cheddar cheese (4 ounces)
1/4 cup butter, softened
1 (4 ounce) can diced green chile peppers, drained
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs
1/2 cup yellow cornmeal
2 cups all-purpose flour

Heat oven to 350 degrees F. Lightly grease a cookie sheet; set aside.

In a large mixing bowl beat cheese and butter with and electric mixer on medium to high speed for 30 seconds. Add chile peppers, baking powder, salt and pepper. Beat until combined, scraping sides of bowl occasionally. Beat in eggs. Beat in cornmeal and as much flour as you can with the mixer. Using a wooden spoon or your hands, stir or knead in any remaining flour.

Divide dough in half. Shape each half into a (9-inch-long) loaf. Place about 5-inches apart on the prepared cookie sheet. Flatten slightly to 3-inches wide.

Bake in preheated 350 degree F oven for 30 to 35 minutes or until light brown. Cool on cookie sheet for 1 hour.

Reduce oven temperature to 325 degrees F.

Transfer loaves to cutting board. Cut each loaf diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the cookie sheet.

Bake in a 325 degree F oven for 15 minutes. Turn slices over and bake 15 minutes more or until cookies are dry and crisp. Transfer to wire rack and let cool completely before storing.

Makes 28 cookies
Source: Cookies for Christmas by Jennifer Darling
MsgID: 0224580
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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