gluten free molasses cookies 2012
(1 rating)
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Made these for Christmas Gifts, what a hit they were. I had very little to give out as I did slightly burn a few batches, so they are tricky to bake. Make one or two to test timing on this cookie, and still watch. These are tender crisp and delicous
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(1 rating)
yield
3 dozen
prep time
20 Min
cook time
10 Min
Ingredients For gluten free molasses cookies 2012
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1 1/2 cthai white rice flour
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1/2 ccornstarch
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1 1/2 Tbspground ginger
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1 1/2 tspground cinnamon
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2 tspbaking soda
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1/2 tspxantham gum
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1/2 tspsalt
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1 cgranulated white sugar
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3/4 ccrisco vegetable shortening
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1/4 cmolasses
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1 lgegg
How To Make gluten free molasses cookies 2012
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1Preheat oven to 350 degrees F. Line cookie sheets with parchment .
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2Measure then sift all dry ingredients into a bowl to combine.
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3Measure shortening and sugar, beta in mixer bowl until fluffy about one minute.
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4Add the molasses and egg, and beat until well combined with the shortening and sugar for about another minute.
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5Add the dry ingredients and combine well.
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6Place a small amount of white sugar into a bowl and set aside. Flour you hands with a little rice flour, and start making small balls about one inch in size.
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7Dredge slightly each ball in the sugar and place well spaced on cookie lined sheet about two inches apart, they will spread and flatten when baking.
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8Bake a tester sheet for proper timing Bake 9 to 12 minutes. ( I rent and the oven is so off that I do use a oven guage, )
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9You want them flat and golden. Not too dark on bottoms. Remove when done to rack they crisp on cooling. Store airtight when completely cooled.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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