3/4 c. shortening or butter
1 c. sugar
1 egg
1/4 c. sorghum or molasses
1 c. oat flour
1/2 c. tapioca flour
3/4 c. sweet rice flour
1/4 c. potato starch
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
3/4 tsp. ginger
Cream butter and sugar together. Stir in egg and sorghum/molasses. Add rest of ingredients and mix thoroughly. Spoon onto ungreased cookie sheet. Sprinkle with turbinado sugar crystals. Bake at 350 degrees for 8-10 mins.
An irresistible version of a favorite family Christmas cookie my great-Aunt used to make.
Original recipe:
3/4 c. shortening or butter
1 c. sugar
1 egg
1/4 c. sorghum or molasses
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
3/4 tsp. ginger
Cream butter and sugar together. Stir in egg and sorghum/molasses. Add rest of ingredients and mix thoroughly. Roll into balls and dip the tops in turbinado sugar crystals. Place on cookie sheet, and bake at 350 degrees for 8-10 mins.
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