Ingredients
- 2 1/4 cups flour
- 2 tablespoons masa harina (or cornmeal)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons grated parmesan cheese
- 1 stick unsalted butter
- 1 egg
- 1/2 cup plain non-fat yogart (Yoplat or Dannon)
- 3/4 cup chopped toasted walnuts
- 1 tablespoon fresh rosemary, chopped
Directions
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In a processor workbowl (*Use a hand pastry blender, rock it back and forth) combine the flour, masa, baking powder, baking soda, salt, and parmesan cheese
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Add the butter which has been cut into 8 pieces
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Pulse the processor on and off to distribute the butter and make the mixture look like coarse meal
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Combine the egg and the yogart and add to the workbowl
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Process until the mixture is well combined
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Stir with a fork
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Add the rosemary and the walnuts and pulse on and off 5 to 10 times or until they are fairly well distributed
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Remove dough from workbowl and knead 10 times on a lightly floured surface
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Divide dough in half and shape into two logs that are about 10×3
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Place logs on parchment lined cookie sheets and bake at 325 degrees for 20-25 minutes or until lightly golden
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Remove sheets from oven and let dough set for 5 minutes
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Slice the cooked dough crosswise into 1/2 inch slices and place tyhem cut side down on the used cookie sheet
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Bake for 7 minutes
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Remove slices, turn slices over, and then bake for another 7 minutes
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Remove from oven
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Cool thoroughly before storing in an airtight container or freezing
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Note: Awesome!!! I think these would be good even without the walnuts and/or rosemary and adding extra cheese