Fruits d'Alsace Millet Breakfast Cookies

Cookies for breakfast is every child's dream. And some adults. My wife set out to come with a cookie that was both delicious and packed with enough nutritional value that we'd be okay with our kids having them for breakfast. Mission accomplished. So go ahead, have a cookie for breakfast.

Prep: 45 min
Cook: 15 min
Total: 1 hour
Yields approximately 18 cookies

1 cup water
1 teaspoon salt
Bring water to a boil and add salt.
½ cup dry millet
Add millet to the boiling water, cover, and cook on low heat for 30 minutes.
Put oven racks so that one is on the lowest setting and one is pretty well middle of the oven. Put a small cake pan filled with water on the lowest rack. Preheat oven to 350°F.
1 cup butter (2 sticks), softened
¼ cup light brown sugar
Combine butter and sugar in a bowl. Using an electric hand mixer, cream mixture until it is light and creamy, about 1 minute.
1 cup all-purpose flour
½ cup whole wheat flour
½ tsp baking powder
¼ tsp baking soda
Sift together flours, baking powder, and baking soda into the bowl with creamed sugar and butter. Using a spatula, fold to incorporate.
½ cup cornmeal
½ cup unsweetened coconut flakes
½ cup all fruit spread (works best with: apricot, cherry, or plum)
1 egg
With the mixer, combine each of these ingredients into the mix, incorporating completely before adding the next.
Add cooked millet and stir with a spatula to combine.
Spoon out one inch dollops onto a nonstick cookie sheet. Bake at 350°F until slightly golden, about 12-15 minutes.
Place on wire rack and cool. Serve warm.