CRISPY QUINOA SHORTBREAD COOKIES

Crispy Quinoa Shortbread Cookies image

The delicious, crunchy quinoa adds flavor and texture to this fun classic shortbread cookie.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 22

Number Of Ingredients 9

Ingredients

1 cup butter, softened
1/2 cup granulated sugar
2 1/4 cups Gold Medal™ all-purpose flour
1 bag (12 oz) dark chocolate chips
1 tablespoon vegetable oil
2 tablespoons black sesame seed
2 tablespoons grated orange peel
1/3 cup cooked white quinoa
1 teaspoon vegetable oil

Steps:

Heat oven to 400°F. In large bowl, beat butter and sugar with electric mixer on medium speed until creamy. Add flour; beat until crumbly. Shape dough into flattened round; wrap in plastic wrap. Refrigerate 30 minutes.
Meanwhile, in small bowl, toss cooked quinoa and 1 teaspoon oil to coat. Spread evenly in 15x10x1-inch pan. Bake 10 to 12 minutes, stirring once, until quinoa is light golden brown and crisp. Cool completely, about 20 minutes.
Reduce oven temperature to 350°F. Unwrap dough. On lightly floured surface, roll dough 1/2-inch thick. Cut with 2 1/2-inch round cutter, rerolling dough as necessary. Place 1/2 inch apart on ungreased cookie sheets.
Bake at 350°F 16 to 20 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Place sheet of waxed paper on cookie sheet. In small microwavable bowl, microwave chocolate baking chips and 1 tablespoon oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Dip half of each cookie into melted chocolate; allow excess to drip off. Place on waxed paper. Sprinkle chocolate with black sesame seed, crispy quinoa and orange peel.

Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 12 g, TransFat 0 g