Gingersnaps

A gluten-free holiday favorite.

1 cup brown sugar
¾ cup shortening
1 egg
½ ts. vanilla

2 1/4 c. GF flour
[1 c. sorghum, 1/2 c. brown rice, 1/2 c. tapioca starch, 1/4 c. buckwheat flour
1/4 cup chopped candied ginger (optional)
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon xanthum gum
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon cloves
½ ts. allspice
¼ cup molasses

Cream shortening with brown sugar, add egg, vanilla and molasses.
Add dry ingredients and mix thoroughly. Add a bit more flour if it seems too sticky.
Chill for an hour to make it easier to roll into 1 1/2″ balls.
Roll the balls in white sugar or a cinnamon-sugar mixture.
Arrange on greased cookie sheet and bake at 375F about 8 to 10 minutes until cookies are cracked on top and slightly firm to the touch.
Cool on wire racks.

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