Farro Cookies

Farro Cookies

StreuselI was recently introduced to Farro, which is really Emmer wheat, used in Italy for various savory recipes like risotto and salads.  It reminds me of pearled barley.  It’s got a meaty texture and I immediately liked it.

 

Of course, as soon as I tasted it I thought it would be good in a cookie.  So I went back to my Science of Cookies post and figured out how to incorporate farro into a cookie.

It’s also great with milk, sugar and cinnamon.

Farro Cereal

 

Farro Cookies

 

1/2 c. unsalted butter

1/2 c. shortening

3/4 c. sugar

1/4 t. cinnamon

1 1/2 c. all-purpose flour

1 egg

1/2 t. baking soda

1/4 t. salt

1 t. vanilla

1 1/2 c. cooked Farro

 

Cream the butter, shortening, sugar and cinnamon together in a stand mixer.  Add the egg and mix.  Add the flour, baking soda and salt and mix.  Add the vanilla and farro and mix just until combined.  Scoop onto a baking sheet, I used a larger cookie scoop so this recipe makes about 15 cookies.  Bake at 375 degrees fahrenheit for 8 to 10 minutes.  Cool and serve.  This was a tender cookie with a slight crunch from the farro.  Very tasty.

Farro Cookies

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