GLUTEN FREE GINGERSNAPS!
These are good. If you are looking for something healthy this isn't it! Its rare that I have a gluten free cookie turn out, and I'm an advanced baker. They are crunchy, but thats because I left them in the oven for 10 minutes instead of 8. My first batch was very thin so I mixed in another 1/4c flour. For my flour mix I kinda just guessed since I didn't have all the ingredients for the featherlight mix. I used 1 1/3c rice, 1/3c corn, 1/3c tapioca. Then later on I added 1/8 c of rice and 1/8c sw rice because I ran out of rice flour.
Provided by valgal123
Categories Dessert
Time 20m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Sift together dry ingredients. Cream shortening and sugar. Beat in molasses. Add egg. Mix only until mixed inches Add dry ingredients to creamed mixture. IF the dough seems sticky add 1/4 Celsius more flour mix.
- Roll into small balls. Dip in sugar and place 2 inches apart on ungreased cookie sheet. Bake at 370° for 8 - 10 minutes.
Nutrition Facts : Calories 68.6, Fat 4.4, SaturatedFat 1.1, Cholesterol 5.2, Sodium 89.1, Carbohydrate 7.5, Fiber 0.1, Sugar 6.8, Protein 0.2
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