Rum and Quinoa Crunch Rolled Cookies

3/4 cup butter or margarine

1/4 cup white flour

1 cup sugar

1 1/2 tsp baking powder

2 eggs

1/4 - 1/2 cup Norquin Brand Quinoa grain, toasted

2 cups Norquin Brand Flour

2 tsp rum extract

Cream the butter; add sugar and cream together thoroughly. Add beaten eggs, rum extract and the rest of the ingredients. Chill the dough; roll a little at a time on a lightly floured board; cut in shapes. Bake 10 to 15 minutes at 350.

Submitted by: Ms. Dianne Hilton