Pea Cookies

• 1 cup unsalted butter at room temperature
• 1 1/2 cups sugar
• 1 egg
• 1 1/3 cups all-purpose flour
• 1/4 cup green pea flour (available from Bob's Red Mill)
• 2/3 cup freeze-dried pea powder (to make, pulverize freeze-dried peas like "Just Peas" from the Just Tomatoes brand, in a blender)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

1. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and sugar on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
2. Reduce the mixer speed to low, and add the flour, green pea flour, pea powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
3. Using a 2 3/4-ounce ice cream scoop or a 1/3 cup measure cup, portion out the dough on a parchment-lined sheet pan. Pat the tops of the cookie domes flat (I used the bottom of a jar for this). Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake the cookies at room temperature-they will not bake properly.
4. Preheat the oven to 350u0b0 F. Arrange the chilled dough a minimum of 4 inches apart on a parchment- or Silpat-lined sheet pan. Bake for 15 minutes. The cookies will puff, crackle, and spread. They should be a little brown on the edges but still bright green in the center-give them an extra minute if they're not.
5. Cool the cookies completely on sheet pans before transferring to a plate or airtight container for storage. At room temperature, they will keep fresh for 5 days; in the freezer, they will keep for 1 month.

butter, sugar, egg, flour, green pea flour, tomatoes, baking powder, baking soda, salt

Taken from food52.com/recipes/35257-pea-cookies (may not work)