TASTY GLUTEN FREE, EGG FREE COOKIES - Recipe included
INGREDIENTS AND PROCESS
Step one: Cream together 1 cup of shortening, 2/3 cup of fancy molasses and 1/2 cup of brown sugar
Step two: In a separate bowl combine:
3 cups of GLUTEN FREE flour mix, 1 tsp ginger, 1 tsp salt, 2 tsp Baking Soda Mix well.
Step three: Gradually work the flour mixture into the wet mixture. At the end, you may use your hands to knead it together.
Step four: Shape the dough into a roll, place on plastic wrap and make it into a log.
Step five: Place the log flat in the freezer for a few hours or up to a few weeks.
NOTE: The dough is malleable, glossy and tasty but stays together for rolling by hand. (It should not stick to your skin.)
BAKINGPREHEAT oven to 375F Cut the frozen dough into thin slices, place on cookie sheet and bake for @8 minutes. Allow to cool partially before removing from the cookie sheet.
OPTION: Chill the dough for an hour or so in the fridge, roll out and cut with cookie cutters. Tricky to handle but it can be done.
PS This recipe came from Mary Grace Reid, my mother, who was well known in the family as a baker, a pie maker and butter-tart creator.