Ingredients
- 1/2 cup butter, softened
- 1/2 tsp salt
- 1 egg
- 1/2 cup gluten-free flour
- 1/3 cup chia seeds
- 1 tsp paprika
- 1/2 tsp baking powder
- 1 cup grated Parmesan or Asiago cheese
- 2/3 Sunsweet® Amaz!n Prunes, finely diced
Instructions
Preheat oven to 300F. Line two baking sheets with parchment paper.
Using electric mixer, beat butter with salt for about 1 minute or until creamy. Add egg; beat for about 1 minute or until combined.
Whisk together gluten-free flour, chia seeds, paprika and baking powder; add to butter micture. Stir in 3/4 cup cheese and prunes. Refrigerate dough for about 20 minutes or until firm.
Drop by 2 teaspoonfuls onto prepared baking sheets. Flatten slightly using spatula or knife. Sprinkle with remaining cheese. Bake one sheet at a time in center of ovenfor 15 to 18 minutes or until golden. Let cool completely before removing from baking sheets.
Tips:
Serve with red wine and grapes.
Store in airtight container between layers of waxed or parchment paper for up to 2 days.
Using electric mixer, beat butter with salt for about 1 minute or until creamy. Add egg; beat for about 1 minute or until combined.
Whisk together gluten-free flour, chia seeds, paprika and baking powder; add to butter micture. Stir in 3/4 cup cheese and prunes. Refrigerate dough for about 20 minutes or until firm.
Drop by 2 teaspoonfuls onto prepared baking sheets. Flatten slightly using spatula or knife. Sprinkle with remaining cheese. Bake one sheet at a time in center of ovenfor 15 to 18 minutes or until golden. Let cool completely before removing from baking sheets.
Tips:
Serve with red wine and grapes.
Store in airtight container between layers of waxed or parchment paper for up to 2 days.
Sunsweet Products Used
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