My mom and I did a lot of baking last week when I was in Colorado -- so much that we had to kick ourselves out of the kitchen after we realized we made more cookies than we could ever possibly eat.
But before we put the kibosh on baking, we whipped up a batch of an old favorite -- molasses crinkles.
I think this was the first time we made them gluten free, and they turned out perfectly chewy.
Here's the recipe:
Mix thoroughly in a bowl:
3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
In another bowl, mix:
2 1/4 cups flour (we used a mixture of sorghum, rice and tapioca)
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
Mix the dry ingredients into the shortening mixture.
Chill dough in refrigerator at least two hours or overnight.
|I used spring colored sugar|
Roll dough into balls and dip tops into sugar.
Bake on greased cookie sheet at 375 for 10 minutes.