It is hard to tell that these crunchy, spicy cookies are gluten-free, since they taste just like the real thing.
- Portion size 32 servings
- Credits : Canadian Living Magazine: December 2008
MethodIn 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.)
Nutritional facts Per cookie: about
- Sodium 62 mg
- Protein 2 g
- Calories 117.0
- Total fat 4 g
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 21 g
- Iron 5.0
- Calcium 3.0