2¼ cup rice flour
1 teaspoon cinnamon
2 teaspoons gluten-free baking soda
¾ cup gluten-free shortening
¼ teaspoon salt
1 cup brown sugar
½ teaspoon cloves
1 egg
1 teaspoon ginger
¼ cup molasses

Sift together dry ingredients except sugar. Cream shortening with brown sugar, add egg, and molasses. Add dry ingredients and mix. Chill dough in refrigerator for 30 minutes. Roll into small balls, dip the top in white sugar, and flatten with fork on greased cookie sheet. Bake at 375F about 8 to 10 minutes.

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