Working in a test kitchen means we are always trying to put flavorful twists on familiar recipes. Lately we’ve been brainstorming new and interesting ways to dress up classic cookies. Using quinoa in cookies is nothing new, but we thought it could be done a little differently.
Instead of using the quinoa in the dough itself, these buttery shortbread cookies are dipped in dark chocolate and finished with a sprinkling of crispy quinoa which has been roasted in the oven. The result is deliciously crunchy quinoa that adds flavor, texture and fun visual appeal to a classic cookie.
Crispy Quinoa Shortbread Cookies
Ingredients
1 cup butter, softened
1/2 cup sugar
2 1/4 cups all-purpose flour (we used Gold Medal)
1 bag (12 oz) dark chocolate baking chips
1 tablespoon vegetable or canola oil
2 tablespoons black sesame seeds
1 recipe Crispy Quinoa (below)
2 tablespoons finely shredded orange peel
Directions
Heat oven to 350F.
In large bowl, beat butter and sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. On low speed, beat in flour until crumbly. Spread out plastic wrap on counter. Turn dough onto plastic wrap and use your hands to shape and press the dough into a disc. Tightly wrap in plastic wrap and refrigerate 30 minutes.
Unwrap dough. Lightly dust work surface with flour. Roll dough into 1/2-inch thickness. Use 2 1/2 inch round biscuit cutter to cut cookies from dough, rolling and re-rolling as necessary to use up dough. Place cookies on ungreased cookie sheet. Bake 16 to 20 minutes or until cookies are light golden brown around edges. Cool on wire rack.
In small microwaveable bowl, combine chocolate and oil. Microwave 30 seconds, stir; continue to microwave in 15 second intervals until chocolate is melted and smooth.
Dip cookies in melted chocolate to cover half of each cookie. Place on parchment paper. Sprinkle with black sesame seeds, crispy quinoa and orange peel.
Crispy Quinoa
1/3 cup cooked white quinoa
1 teaspoon vegetable or canola oil
Directions
Heat oven to 400°F. Toss quinoa with oil to coat. Spread into an even layer on rimmed baking sheet. Bake 10 to 12 minutes, stirring once during baking, or until quinoa is lightly browned and crispy. Cool on baking sheet.
Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Makes: 22 cookies
Recipe Note: These cookies are best eaten the day they are made to maintain the crispiness of the quinoa. Save time by baking the cookies in advance, then dip them in chocolate and decorate the day you plan to serve.
Other quinoa cookie recipes we’re loving from around the web:
- Quinoa Cookies with Coconut and Chocolate Chunks from Food 52
- Quinoa Cookies from Two Peas and Their Pod
- Gluten-Free Quinoa Cookies from Gluten-Free Girl
