Apricot Chickpea Flour Cookies
By: Tanvi
Published: Monday, September 13, 2010 - 11:39pm

Ingredients




1/2 cup (1 stick) unsalted butter, at room temperature but not melted
1/2 tablespoon cup+ 2 dark brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt [recommended]
2 cups /3 chickpea flour [besan]
1/4 cup all-purpose flour
1/2 cup dried apricots, coarsely chopped
2 tablespoons silvered almonds, toasted [optional]
1/8 th Pinch of baking soda [less than tsp]

Preparation

1 Set your oven to pre heat at 375 F /180 C degrees. 2 In a bowl, thoroughly mix the all-purpose flour, chickpea  flour, baking soda , salt and cinnamon.Set aside. 3 Add butter and sugar in a mixing bowl and whisk for two to three minutes until light and fluffy using your egg beater.Do not over whisk. 4 Add the flour mix to butter and sugar mixture and fold softly just to bring everything together.Do not  knead. 5 Divide the dough into about 24 equal parts and make them into balls. 6 Line your cookie sheet with wax paper/aluminium foil and lay the cookies on the sheet about 1/2″ apart from each other.Lightly press each ball to about 1/2″ thk. Put few almonds [if using] press them on to the balls gently. 7 Bake at 375 degrees for about 10 to 14 minutes or until cookies are lightly gold brown.Mine took 11 minutes sharp. 8 Remove the sheet from the oven.  Let the cookies cool down for two to three minutes before taking them off the cookie sheet

Comments:
The Souper

Sounds very interesting and assume this is a GF cookie?
The Souper at Prep2eat  http://www.prep2eat.blogspot.com/