The millet adds a little extra texture and a slight nuttiness to the cookies.
1 cup cooked millet
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon almond extract
1/2 cup (2 sticks) unsalted butter - one chilled, one frozen
Put the millet, flour, sugar. salt, and almond extract in the bowl of your food processor. Pulse a few times to combine.
Cut the chilled butter into about 8 pieces and add it to the food processor. Pulse until the mixture is like sand.
Cut the frozen butter into about 8 chunks and add it to the food processor. Pulse until the dough comes together in a ball. There will be random bits that aren't part of the ball, but most of it should be a cohesive dough. There should be distinct bits of butter in the dough, just like when you make pie crust.Flour your work surface and turn out the dough form it into a disk, and wrap it in plastic wrap. Refrigerate at least 30 minutes - longer is fine.
Line two baking sheets with parchment paper and preheat the oven to 375 degrees.
Flour your work surface. Roll the dough out to a thickness of about 1/4 inch, then fold in thirds, like a letter. Roll again to the same thickness and fold in thirds in the other direction. You should have something that is roughly rectangular. Roll again to a thickness of 1/4 inch. Using a pizza cutter or sharp knife cut the dough into squares about 1-2 inches across, depending on how big you want your cookies to be.
Place the squared on you prepared baking sheets. You don't need to leave a lot of room between them - they'll puff up rather than spreading sideways.
Bake at 375 degrees until the cookies begin to brown - you'll see it more on the bottom than on the top - about 15 minutes. Remove the cookies to a rack to cool completely.
For the purposes of the Marx Foods contest, we were sent sample amounts of several ingredients. (see the previous post for details.)
