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Always in search of a new GF cookie, especially something for the holidays,
I came across one in my old Joy of Cooking that I've adapted a bit.  They
are delicious (according to my 7yo Celiac son...and me :-).  Here's the recipe:

3 eggs
2 cups of sugar*
2 tablespoons melted butter
3/4 teaspoon vanilla
1 teaspoon salt
1 cup finely chopped pecans  (the original recipe called for coconut)
2 cups quinoa flakes--I used Ancient Harvest brand (the original recipe
called for oats)

Preheat oven to 350 degrees.  Beat eggs.  Gradually add sugar.  Stir in the
rest of the ingredients in order.  Drop dough by half-teaspoons on a
parchment-lined cookie sheet that you have spritzed VERY LIGHTLY with spray
oil.  Bake for about 10 minutes or until cookies have browned around the
edges a little.  Remove from oven and slip parchment paper off cookie sheet
to cool.  Cookies should sit a while before trying to remove them.  Then
they will peel off the paper very easily.

This recipe makes about 6 doz or more cookies.  They are very thin and
fragile, but they melt in your mouth.  Enjoy!

*I added some toffee pieces to this recipe today and reduced the total sugar
to about 1 1/2 cups.   You could also add crushed up candy canes for a
festive look and taste.

Joy in Arizona

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