Willow Firesong Presents

Nature's Bounty

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Snickerdoodles

Cream together thoroughly:	Sift together and stir in:
1 cup organic butter ¾ cup organic maple syrup 2 Tablespoons soy lecithin	2 ¼ cups organic brown rice flour ½ cup organic soy flour 1 Tablespoon baking powder
Roll cookies in mixture of:
2 teaspoons Cinnamon 2 Tablespoons organic sugar

Chill dough, then make balls the size of small walnuts.  Roll these in cinnamon sugar mixture;  then place about 3 inches (7.5 cm) apart on ungreased baking sheet.  Flatten with cookie press or bottom of a drinking glass - decorative shapes may be pressed into the top of the cookie at this time, or it may be lightly scored with a knife in a decorative design.  Don't worry if the edge of the cookie cracks slightly - this is normal.

Bake at 350 degrees Farenheit for 13 minutes, or until lightly brown.  Important - allow cookies to cool for 15 to 20 minutes before attempting to remove them from the cookie sheet!  Failure to do so will cause them to crumble very easily and break into small fragments (which are rather tasty).  Yield:  about 4 dozen 2 to 3 inch cookies.

Note:  due to the lack of raw egg, this batter is safe to eat raw, and licking the bowl is safe for the kids again!

Note:  This recipe may be made ahead of time, by pre-mixing and chilling the dough until desired.  May be refrigerated for up to a week, or frozen.  Dough is a little drier if frozen, but it still works - it is best to let it thaw in the refrigerator.

Recipe adapted, thoroughly, from Snickerdoodle recipe as given in Uprisings, the Whole Grain Baker's Book ©1983.

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Last updated on December 15, 1998