Friday, June 22, 2012

Kamut® Cookies for Creme

Sometimes a food is so perfect on it's own that we neglect to think of the other possibilities it presents. Greek yogurt, ice cream, nut butter, applesauce or even the ubiquitous chocolate chip cookie are loved for their own natures, but when you add something extra, you can take them up a notch. If nothing else, you can broaden your scope of possibilities with your original favourite. Most things, I find, are never hurt by a touch of chocolate. Even savoury items can contain the treat in some degree - from subtle hints in rich, spicy mole, chili or (my current favourite) Dark and Rich Sundried Tomato Sauce to the blatantly obvious or strange combinations of chocolate covered bacon, Salmon with Chocolate-Soy Sauce and Mushroom and Chocolate Risotto.

While chocolate cookies may not be as versatile in the savoury realm (though crushing these for a pepper-laced crust on meat or tofu is delicious too), they fit in just fine when it comes to the sweet "mix in" world. Keeping a small stash of chocolate Teddy Grahams was almost a rule with us, and they found their way into our mouths not only au natural but also mixed into pudding, cherry pie filling (yes, I used to eat that like pudding...), yogurt, and even fruit salad. For the fudge I'll be sharing in the near future, I opted to make those delectable, crunchy cocoa crisps myself, with no preservatives or additives, no weird "artificial flavours", less sugar and whole grain Kamut® flour. Health food they are not, but they are tiny and a great pep-up to something more nutritious and boring.

Need another idea? Make sandwiches with melted bittersweet espresso chips!
Kamut® Cookies for Creme
Makes 40 cookies the size of a "double wide" Chiclet
3 oz (7 tbsp) unrefined cane sugar
2 tbsp coffee
1/2 tsp vanilla extract
3 oz (about 13 tbsp) Kamut® flour
1/4 cup unsweetened cocoa powder
1 1/2 tbsp cornstarch
1/4 tsp salt
  1. Preheat oven to 375F and line a baking sheet with parchment paper.
  2. In a bowl, cream the sugar and shortening together, then add the coffee and vanilla and beat in.
  3. Stir in the flour, cocoa, cornstarch and salt.
  4. Roll out to 1/4" thickness and cut into small rectangles.
  5. Bake for 12 minutes. Cool completely on the sheets.
Amount Per Serving
Calories: 27.6
Total Fat: 1.1 g
Cholesterol: 0.0 mg
Sodium: 0.1 mg
Total Carbs: 2.8 g
Dietary Fiber: 0.2 g
Protein: 0.1 g

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