gluten free molasses cookies 2012
(1 RATING)
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
No Image
prep time
20 Min
cook time
10 Min
method
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yield
3 dozen
Ingredients
- 1 1/2 cups thai white rice flour
- 1/2 cup cornstarch
- 1 1/2 tablespoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon xantham gum
- 1/2 teaspoon salt
- 1 cup granulated white sugar
- 3/4 cup crisco vegetable shortening
- 1/4 cup molasses
- 1 large egg
How To Make gluten free molasses cookies 2012
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Step 1Preheat oven to 350 degrees F. Line cookie sheets with parchment .
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Step 2Measure then sift all dry ingredients into a bowl to combine.
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Step 3Measure shortening and sugar, beta in mixer bowl until fluffy about one minute.
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Step 4Add the molasses and egg, and beat until well combined with the shortening and sugar for about another minute.
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Step 5Add the dry ingredients and combine well.
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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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