Gingersnaps
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2 ½ cups GF Flour ¼ cup sweet rice flour 2 tsp baking soda ½ tsp salt 1 tsp Ginger 1 tsp cinnamon ½ tsp cloves |
¼ tsp allspice 3/4 tsp xanthan gum 3/4 cup shortening 1 cup brown sugar, packed ¼ cup molasses 1 egg granulated sugar for rolling |
Sift together dry ingredients, set aside. Cream shortening, brown sugar, molasses, and egg until fluffy. Stir dry ingredients into molasses mixture. Form into small balls. Roll balls in granulated sugar: place 2" apart on a greased cookie sheet. (don't flatten cookies). Bake at 375º for 12 min. I use air cookie sheets to keep the cookies softer.
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