Spicy Gingersnaps

This recipe comes from The Gluten Free Kitchen by Roben Ryberg. The dough is very easy to work with and rolls nicely in your hands. I have also used this recipe with cookie cutters and dipped the cookies in granulated sugar before baking.

1/4 cup butter-flavoured shortening
1/2 cup sugar
1/3 cup molasses
2 egg yolks
1 1/4 cups cornstarch
3/4 cups potato starch
1/2 tsp baking soda
1/4 cup oil
1 tsp xanthan gum
1/2 tsp salt
1 1/2 tsp ground ginger
1/4 tsp cinnamon

Preheat oven to 350F (I sometimes lower this to 325F).

In a large bowl, cream together the shortening, sugar and molasses. Add the remaining ingredients, mixing well to remove lumps.

Drop by rounded teaspoon onto a greased baking sheet. Sprinkle well with sugar. (I roll them in little balls and then roll them in sugar instead, because this gives them a nice crackled surface. I've also used cookie cutters with this recipe and it works well, too.)

Bake 8-9 minutes. The dough will just be set, with no wet spot in the middle. Overbaking these cookies will make them too hard and a tad bitter.

Makes about 3 dozen cookies.