CHICK PEA COOKIES
Butter ½ lb. – 225 g
Icing sugar 1 C
*Roasted chick pea flour 1 C
Rice flour 1 C
Pinch of salt Pinch
Cream butter and sugar.
Slowly add sifted flours and salt.
Rest in refrigerator for about 30 minutes before rolling.
Roll dough and cut into desired shapes.
Bake at 350 F.
*To roast chick pea flour stir with a whisk
in a wok over high heat until golden brown
Pairs Well With
Reprinted from Celi-Yak News - Summer 2010