Quinoa Shortbread |
The nutritious advantage of quinoa with that melt-in-your-mouth goodness. Kids will love decorating these cookies!
Ingredients
- 1 cup (250 mL) all-purpose flour
- ¾ cup (185 mL) quinoa flour
- 1 cup (250 mL) butter
- 1 cup (250 mL) superfine sugar (or white sugar)
- ¼ cup (60 mL) chocolate chunks or chocolate chips
Directions
1. Preheat the oven to 500°F (260°C).
2. Sift the flours together and evenly spread the mixture onto a large baking sheet. Place on the top oven rack for 4 to 5 minutes, until the flour has a lightly toasted appearance. Remove the pan from the oven, gently stir the flour and toast for another 4 to 5 minutes.
3. Remove from the oven and let cool for 1 to 2 minutes. Sift the flour into a large bowl. Reduce the oven temperature to 350°F (180°C).
4. Cream the butter and sugar in a separate bowl. Slowly add the flour, mixing well.
5. Chill the dough in the refrigerator for at least 20 minutes. Roll the dough into 2-inch (5 cm) balls and place them at least 2 inches (5 cm) apart on a large baking sheet. Gently press a small chocolate chunk (or several chocolate chips) into the middle of each cookie. Place on the center rack of the oven and bake for 18 to 20 minutes.
6. Remove from the oven and cool on the baking sheet for 10 to 15 minutes.
7. Store the cookies in a sealed container in the refrigerator for up to 2 weeks.
Excerpted from Quinoa 365 by Patricia Green and Carolyn Hemming. Copyright © 2010 by Whitecap Books. Excerpted by permission of Whitecap Books.
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Nancy | February 16, 2011 at 12:14 pm - §
Wish the nutritional information was included with the recipes on this site!
Corinne | February 17, 2011 at 6:00 pm - §
there is a website - www.sparkpeople.com - don't know if you have to sign up or not first, but you can enter ingredients for any recipe and get the nutritional info per serving. Might be worth a shot.