Double Crunch Peanut Butter-Quinoa Cookies

Sift together:

1 1/4 cups Norquin Brand Quinoa Flour

1/2 tsp baking soda

1/4 tsp salt

Cream Together:

1 cup crunchy peanut butter

1/2 cup shortening

1 cup lightly packed brown sugar

1/2 cup granulated sugar

2 tbsp toasted Norquin Brand Quinoa grain

Blend In:

1 egg

Stir in dry ingredients. Shape into small balls and place on a greased baking sheet about 3 inches apart. Press ½ inch thick with floured fork. Bake in preheated 350 oven for 12 to 15 minutes or until nicely browned. Makes 3-4 dozen cookies.

Submitted by: Ms. Dianne Hilton