This recipe is from "Cooking Free" by Carol Fenster.
1/4 cup (1/2 stick) butter or margarine
3 tablespoons molasses or sorghum syrup
1/2 cup packed light brown sugar or maple syrup
1 teaspoon vanilla extract
1 1/2 cups Flour Blend*
1 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons water (if needed)
rice flour for dusting
1. In food processor, combine butter, molassas, sugar, and vanilla. Add remaining ingredients and blend until dough forms a ball. (Add water, 1 tablespoon at a time. only if mixture fails to form a large ball-or if using electric mixer instead of food processor.) Refrigerate for 1 hour.
2. Preheat oven to 325 degrees F. Grease baking sheet or line with parchment paper.
3. Dust your hands with rice flour and shape dough into 1-inch balls. Place on prepared baking sheet at least 1 inch apart. Flatten balls slightly with bottom of drinking glass.
4. Bake for 20-25 minutes, until cookies start to brown on bottom. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Store cookies in airtight container.
Makes 16 cookies.
* flour blend:
1 1/2 cups sorghum flour
1 1/2 cups potato starch, cornstarch, or amaranth starch
1 cup tapioca flour
1/2 cup corn flour, almond flour, bean flour or chestnut flour
I used a mixer. Bake only 8-15 minutes depending on the size. I made 30 or more. Roll into balls and roll in sugar if desired. Makes a great tasting pie crust for a no bake pumpkin cheesecake.
I use sorghum, cornstarch and tapioca in amounts posted in her recipe.
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