Thursday, January 17, 2019

Polenta Parmigiana Cookies-A Real Treat!

Though not a consumer of much added sugar-I love my whole grains and a little sweetness every day.  These shortbread type cookies are made with roasted whole cornmeal.  The aroma of the flour alone is "to die for"!  This recipe originated in Food Network Magazine

Polenta Parmigiana Cookies

(40 Cookies)

Mix cornmeal, flours, pepper, baking powder and salt together in a bowl. 
3/4 cup whole roasted cornmeal
1/4 cup spelt or whole wheat flour
3/4 cup all purpose flour
1 teaspoon black pepper
1 teaspoon baking powder
1/8 teaspoon salt

In bowl of electric mixer, beat together buttery stick and sugar.
1 buttery stick 
1/3 cup sugar

Beat in finely grated cheese and egg.
1/2 cup grated Parmigiana cheese
5 tablespoon beaten egg

Mix in flour until dough comes together.

With hands, form dough into a ball.  Divide dough in half.  Press each piece into a log with square sides, approximately 7 inches long and 1 inch wide.  Wrap each piece in plastic wrap.  Place in freezer for 45 minutes.

Remove 1 piece at a time from freezer.  Cut into slices, about 1/4 inch thick. 
In a small bowl, mix together sugar and pepper.
1 tablespoon sugar
1/8 teaspoon black pepper
Dip 1 side of each slice into sugar-pepper mixture.  Arrange squares sugar side up on parchment line baking sheet about 1 inch apart.  Bake at 350 F for 12 minutes.  Allow to cool in pan on cooling rack.

Each of these cookies have less than 1 teaspoon of added sugar.  That's 4 grams.  The American Heart Association recommends that women limit their added sugar intake to 24 grams or less per day. 



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