There is nothing better, on a rainy afternoon, than hot tea with a ginger snap cookie. My family absolutely loves these cookies and you will too. I got the original (glutenous) recipe from my mother many years ago.
This is the original recipe and my handwritten notes
They were a favorite and when I went gluten free I was disappointed that these cookies would not cross my lips again. I decided to rework the recipe so I could once again enjoy their deliciousness. I will admit that there were a lot of ugly cookies that followed but I persisted and this is what I came up with...
Ginger Double Snap Cookies
1 cup of sugar
1/2 cup of Spectrum organic butter flavored shortening
1/4 cup (Brer Rabbit) Dark Molasses
3/4 cup white rice flour
3/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
2 tsp xantham gum
1 1/2 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ginger
1/2 tsp nutmeg
Sugar in the Raw
In an electric mixer beat first four ingredients until creamy. In a separate bowl mix dry ingredients and slowly add to the wet mixture while the mixer is running. Blend thoroughly, cover and chill for at least an hour.
Preheat oven to 350 degrees. Shape dough into 1 inch balls. Roll balls into sugar and place 2 inches apart on an ungreased cookie sheet. Bake for 8 to 12 minutes and remove from cookie sheet.
This recipe makes about two dozen cookies. Enjoy and Happy Mother's Day!