Ice Box Sugar Cookies

To Toast the Yellow Pea Flour:

1. Place the pea flour in a small skillet and toast over medium heat, stirring frequently, until the flour turns light golden brown and begins to smell ‘toasty’, 3-5 minutes. Take off the heat and move the flour to a small bowl. Set aside to cool. (Toasting the flour prior to using it can help mellow the flavor, which adds delicious taste without overpowering the cookies. Also note yellow pea flour does not taste great raw, so the raw dough will not be one to nibble on).

For the cookies:

1. Adjust an oven rack to the middle position, and preheat the oven to 350F. Line several baking sheets with parchment paper.
2. In a medium bowl, whisk together the flours, baking soda, and salt.
3. In a bow of a stand mixer fitted with a paddle, cream the butter and 2 cups sugar together on medium until light and fluffy, 3-5 minutes. On low speed, beat in eggs and vanilla, and mix until combined. Add the flour mixture and mix on low until the dough forms a ball. Move the dough to a lightly floured surface, and shape into two 10-inch long rolls. Tightly wrap each roll in waxed paper. Chill the dough until firm, about 1 hour.
4. While the dough is chilling, mix together ½ cup sugar and 1 teaspoon ground ginger in a small bowl (if icing the cookies, skip this step).
5. Remove the dough from the waxed paper, and slice the log into 3/8-inch slices. Coat each side of the cookie in the ginger-sugar mixture (if icing the cookies, skip this step). Place the sliced pieces on the prepared pans, 12 cookies to a sheet. Bake for 8-10 minutes or until lightly browned. Let the cookies cool on wire racks.

For the icing:

1. Mix the powdered sugar and 2 tablespoons water together. Add water, 1 tablespoon at a time, until the desired consistency is reached. Use a butter knife to ice the tops of cookies. Decorate with sprinkles and sugar as desired.