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

1. 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

2. Add the butter which has been cut into 8 pieces

3. Pulse the processor on and off to distribute the butter and make the mixture look like coarse meal

4. Combine the egg and the yogart and add to the workbowl

5. Process until the mixture is well combined

6. Stir with a fork

7. Add the rosemary and the walnuts and pulse on and off 5 to 10 times or until they are fairly well distributed

8. Remove dough from workbowl and knead 10 times on a lightly floured surface

9. Divide dough in half and shape into two logs that are about 10×3

10. Place logs on parchment lined cookie sheets and bake at 325 degrees for 20-25 minutes or until lightly golden

11. Remove sheets from oven and let dough set for 5 minutes

12. Slice the cooked dough crosswise into 1/2 inch slices and place tyhem cut side down on the used cookie sheet

13. Bake for 7 minutes

14. Remove slices, turn slices over, and then bake for another 7 minutes

15. Remove from oven

16. Cool thoroughly before storing in an airtight container or freezing

17. Note: Awesome!!! I think these would be good even without the walnuts and/or rosemary and adding extra cheese

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