Ingredients
1
cup butter, softened
1/2
cup granulated sugar
2 1/4
cups Gold Medal™ all-purpose flour
1
bag (12 oz) dark chocolate chips
1
tablespoon vegetable oil
2
tablespoons black sesame seed
2
tablespoons grated orange peel
1/3
cup cooked white quinoa
1
teaspoon vegetable oil
Preparation
Heat oven to 400°F. In large bowl, beat butter and sugar with electric mixer on medium speed until creamy. Add flour; beat until crumbly. Shape dough into flattened round; wrap in plastic wrap. Refrigerate 30 minutes.
Meanwhile, in small bowl, toss cooked quinoa and 1 teaspoon oil to coat. Spread evenly in 15x10x1-inch pan. Bake 10 to 12 minutes, stirring once, until quinoa is light golden brown and crisp. Cool completely, about 20 minutes.
Reduce oven temperature to 350°F. Unwrap dough. On lightly floured surface, roll dough 1/2-inch thick. Cut with 2 1/2-inch round cutter, rerolling dough as necessary. Place 1/2 inch apart on ungreased cookie sheets.
Bake at 350°F 16 to 20 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Place sheet of waxed paper on cookie sheet. In small microwavable bowl, microwave chocolate baking chips and 1 tablespoon oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Dip half of each cookie into melted chocolate; allow excess to drip off. Place on waxed paper. Sprinkle chocolate with black sesame seed, crispy quinoa and orange peel.
