Ingredients
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2 cups cooked lundberg brown rice (short grain or long grain)
1 1/2 teaspoons baking powder (gluten-free)
1/2 cup butter or 1/2 cup margarine
3/4 cup coconut
3/4 cup sugar
2 teaspoons cinnamon
1 egg, beaten
1 tablespoon sugar
1 teaspoon vanilla
1 cup pecans or 1 cup walnuts, finely chopped
1 cup sifted flour (gluten-free flour)
Preparation
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Cream together butter and sugar.
Add beaten egg, vanilla, mix well.
Add sifted dry ingredients.
Fold in cooked rice and coconut.
In another bowl, mix together 1 tablespoon sugar, cinnamon and nut meats.
Drop cookie dough by teaspoons on ungreased cookie sheet. Sprinkle top of each cookie with cinnamon-nut mixture.
Bake in 350 oven for 20 to 25 minutes or until cookies are a golden brown in color.
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