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Gingerbread Cookies


1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
1 egg
1 Tbsp vinegar
3 cups gluten-free flour blend*
1 1/2 tsp xanthan
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp cloves


1. Cream sugar and shortening together in mixer till light and fluffy. Mix in molasses, egg, and vinegar until combined.

2. In a medium bowl, combine Bean Flour Blend, xanthan, baking powder, baking soda, ginger, cinnamon, and cloves. Mix in with wet ingredients.

3. Cover and chill dough about 3 hours or until easy to handle.

4. Grease cookie sheet; set aside. On a lightly floured surface, roll half the dough to 1/8" thickness. Cut in to shapes and place on cookie sheet.

5. Bake at 375F for 5 to 6 minutes or until edges are lightly browned. Cool for 1 minute before removing from pan.

Note: You can also use this dough to make gingerbread houses.

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