Sunday, December 23, 2012
Gluten Free Molasses Cookies
1 cup Bob's Red Mill All Purpose Flour
1/2 cup + 2 TBSP Bob's Red Mill Brown Rice Flour
1/2 cup + 2 TBSP Bob's Red Mill Sorghum Flour
2 t baking soda
1 t baking powder
1 t xanthan gum
1 t bround cinnamon
1/2 t ground nutmeg
1/2 t ground ginger
1 cup organic granulated white sugar
1 1/2 sticks butter - MELTED
1 large brown egg
1/3 cup molases
small bowl of sanding sugar
makes 24 delicious cookies
THIS DOUGH MUST CHILL FOR 4 HOURS BEFORE BAKING
In a medium bowl mix all dry ingredients.
In a large bowl, use an electric mixer to combine melted butter and sugar. Blend in the egg and then the molasses. Slowly add the dry ingredients and mix until just combined.
Cover the bowl with plastic wrap and refrigerate for 4 hours.
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Scoop out a tablespoon of dough, roll it into a ball and roll in the the sanding sugar. Repeat with remaining dought.
Bake for 10 minutes or until the cookies are crackled and set.
Let the cookies cool fro 10 minutes before transferring to a wire rack to cool completely.