Almond-Cranberry Quinoa Cookies

Recipe from Bon Appetit magaazine - Jan 2012 issue

Yield:  about 2 dozen cookies

Ingredients:

1 1/2 cups white whole wheat flour

1 tsp kosher salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup sugar

1/2 cup light brown sugar, packed

1/4 cup honey

2 large eggs

1 tsp vanilla extract

1/2 tsp almond extract

1 cup cooked quinoa, cooled

1 cup old-fashioned oats

1 cup dried cranberries

1/2 cup slivered unslated almonds

Directions:

Preheat oven to 375 degrees F.  Line 2 baking sheets with parchment paper.  

Whisk flour, salt, baking powder, and baking soda in a medium bowl.  Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes.  Add eggs and extracts; beat until pale and fluffy, about 2 minutes.  Beat in flour mixture, 1/2 cup at a time.  Stir in quinoa, oats, craberries, and almonds.  Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1-inch apart.

Bake cookies until golden, 12-15 minutes.  Transfer cookies to a wire rack and let cool.

Notes:

• Cookies can be stored in an airtight container at room temperature for 1 day, or frozen for up to 1 month