Ingredients
1
cup packed brown sugar
3/4
cup shortening
1/4
cup molasses
1
egg
2 2/3
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1
teaspoon baking soda
1
teaspoon ground cinnamon
1
teaspoon ground ginger
1/2
teaspoon ground cloves
1/2
teaspoon xanthan gum
1/4
teaspoon salt
3
tablespoons granulated sugar
Preparation
Heat oven to 350°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in remaining ingredients except granulated sugar.
Shape dough by rounded teaspoonfuls into 48 (1-inch) balls. Roll in granulated sugar. Place on ungreased cookie sheet 2 inches apart.
Bake 9 to 12 minutes or until set and cookies appear dry. Let stand 1 minute; remove from cookie sheet to cooling rack.
