Gluten-Free Gingerbread Cookies

By The Canadian Living Test Kitchen

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This recipe makes 32 cookies servings

Nutritional Info
Per cookie: about	-
cal	117117 cal
pro	2 g2g pro
total fat	4 g4g total fat
sat. fat	1 g1g sat. fat
carb	21 g21g carb
fibre	1 g1g fibre
chol	6 mg6mg chol
sodium	62 mg62mg sodium
% RDI:	-
calcium	33 calcium
iron	55 iron

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It is hard to tell that these crunchy, spicy cookies are gluten-free, since they taste just like the real thing.

Ingredients

1/2 cup shortening , softened1/2 1/2cup cupshortening, softened
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1 egg 1 1eggeggs
1/3 cup fancy molasses 1/3 1/3cup cupfancy molasses
1/4 cup cooking molasses 1/4 1/4cup cupcooking molasses or blackstrap molasses
3-1/4 3-1/4cups cupsgluten-free all-purpose baking flour, (such as Bob
1 tsp ground ginger 1 1tsp tspground ginger
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp ground cloves 1/2 1/2tsp tspground clovecloves
1/2 tsp ground cinnamon 1/2 1/2tsp tspground cinnamon
1 batch decorator Icing 1 1batch batchdecorator icing

Preparation

In large bowl, beat shortening with sugar until fluffy; beat in egg and fancy and cooking molasses. In separate bowl, whisk together flour, ginger, baking soda, salt, cloves and cinnamon; stir into molasses mixture in 2 additions, mixing well and blending with hands if necessary.

Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up 24 hours.)

Between waxed paper, roll out each half of dough to 1/4-inch (5 mm) thickness. Peel off top paper. Using 3-inch (8 cm) cookie cutter, cut into shapes. Slide dough and paper onto rimless baking sheets; freeze until firm, about 15 minutes.

Transfer to parchment paper–lined baking sheet. Bake in 325°F (160°C) oven until firm to the touch, 18 to 20 minutes. Transfer to rack; let cool. Decorate with Decorator Icing. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 2 weeks.)

Additional information : Decorator Icing:
1 tbsp meringue powder 15 mL
1-1/4 cups icing sugar 300 mL

In bowl, beat meringue powder with 1/4 cup (50 mL) water until foamy, about 2 minutes. Beat in icing sugar until stiff, about 4 minutes. Cover with damp cloth to prevent drying out.

Makes about 1/2 cup (125 mL).

Source : Canadian Living Magazine: December 2008