Gluten Free Molasses Cookies 2012
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- 1 1/2 c
- thai white rice flour
- 1/2 c
- 1 1/2 Tbsp
- ground ginger
- 1 1/2 tsp
- ground cinnamon
- 2 tsp
- baking soda
- 1/2 tsp
- xantham gum
- 1/2 tsp
- 1 c
- granulated white sugar
- 3/4 c
- crisco vegetable shortening
- 1/4 c
- 1 large
1Preheat oven to 350 degrees F.
Line cookie sheets with parchment .
2Measure then sift all dry ingredients into a bowl to combine.
3Measure shortening and sugar, beta in mixer bowl until fluffy about one minute.
4Add the molasses and egg, and beat until well combined with the shortening and sugar for about another minute.
5Add the dry ingredients and combine well.
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.
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.
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, )
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.