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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 14 |
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I found this on someone's blog, but now I can't find it again! If you know what blog featured the recipe, please let me know! Read more ! I used half / half butter and shortening for sturdiness, added brown sugar for flavour and decorated them with pepitas and a Craisin centre. I also watched these like a hawk in the oven - they can be finicky because they contain (gluten-free) chickpea flour as part of the batter and spread like crazy! Ingredients:
1 oz salted butter, room temperature |
1 oz shortening |
1/2 cup sugar |
1/4 cup brown sugar |
1 tsp vanilla |
3.5 oz flour |
1 oz chickpea flour |
1/2 tsp baking powder |
Directions:
1. Preheat oven to 300F. Line or lightly grease a cookie sheet (I reccommend lining, especially with these as they can get greasy).
2. Cream together butter, shortenning and sugars very well, until fluffy. Add vanilla and beat smooth.
3. Whisk together flours and baking powder in another bowl.
4. Using a wooden spoon or spatula, mix in the dry ingredients gently.
5. Make dough into small (1-oz or so) balls and press down very slightly. Decorate if desired.
6. Bake for 10 minutes, cool completely on sheets.
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