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Treat yourself and cater to dietary needs at the same time with these
thin and crispy cookies, full of the flavors of ginger, cinnamon and
cloves.
- 2 1/3 cups all-purpose gluten-free flour mix
- 1 cup almond meal or almond flour
- 1/2 teaspoon xanthan gum powder (optional)
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon finely ground black pepper
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/2 cup light brown sugar, packed
- 2/3 cup natural, unsulfured molasses
- 1 large egg
- Colored sugar, for decoration
In medium bowl, combine flour mix, almond meal, xanthan, baking soda,
allspice, cinnamon, ginger, cloves, pepper and salt; set aside.
Beat
butter and sugar in large bowl with electric mixer until light and
fluffy. Add molasses and egg; blend well. Add dry ingredients in three
batches, blending just until fully incorporated. Dough will be stiff.
Divide dough into two balls, flatten into discs, wrap in plastic wrap
and refrigerate at least three hours or up to three days.
Preheat
oven to 350 degrees. Remove one dough disc from refrigerator and roll
out between two pieces of parchment paper or on lightly gluten-free
floured work surface to 1/8-inch thick. Cut into desired shapes and
place on parchment-lined baking sheets. Sprinkle cutouts with colored
sugar, if desired.
Bake nine to 13 minutes, until edges of
cookies are crisp. Cool cookies on sheet two to three minutes. Remove
cookies to wire rack to cool completely. Store in airtight container for
up to one week.
Gluten-free flour mix and almond meal or almond flour can be found in the gluten-free or natural food section of most stores.
Xanthan
gum powder will improve texture of cookies but is not required to make
this recipe. It can be found in health food stores and baking or gourmet
markets.
Visit ButterIsBest.com to find more holiday cookie and candy recipes courtesy of America's Dairy Farmers