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    Scott Adams
    Scott Adams

    Ginger Cookies #3 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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

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    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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    Guest Karen Bock

    Posted

    This is an awesome recipe...just tried it! The cookies are wonderful. I will use this over and over again! thanks so much. I love ginger cookies and have missed them so much.

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    Guest Jamie

    This recipe had wonderful flavor, however it was very crumbly and not quite what I was looking for.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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