Gluten free Ginger Cookies

These cookies come from my pre-gluten free days.

I was blessed to work with a wonderful Relief Society president who is also a fantastic cook.  Every month we would go around together to visit the people who hadn't been coming to church and we would deliver these cookies.  They were very good.  VERY good.  So good that I sometimes considered stop going to church so that I could get some delivered to me. 

But, I'm a believer, so I got the recipe instead.

Here it is:

Gluten free Ginger Cookies

Blend together:

• ¾ cup shortening
• 1 cup sugar
• 1 egg
• ½ cup molasses
• additional sugar in a bowl

Add dry ingredients:

• 2 cups Pamela's Baking Mix* (add 1 cup with the rest of the dry ingredients and then add enough to make a soft dough)
• ½ teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon cinnamon

Preheat oven to 350° (If the first batch burns or cooks too quickly, turn the oven down).  Roll cookie dough into balls and then roll in the sugar.  Place the dough balls far apart because they will spread.  Cook approx. 10 minutes.  Remove from the oven, but leave the cookies on the cookie sheet for 5 minutes, until they flatten. Place on cooling racks until completely cooled.

*If you use another gluten free flour mix that is not pre-leavened, you need to add 2 teaspoons baking soda and a scant teaspoon of xantham/guar gum.

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