I 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.
1/2 c. unsalted butter
1/2 c. shortening
3/4 c. sugar
1/4 t. cinnamon
1 1/2 c. all-purpose flour
1/2 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.April 27, 2013
This entry was posted in baking, cookies and tagged cookies, easy, Farro, Italy, wheat.