Ginger Double Snap Cookies

• 1 cup Sugar
• 1/2 cups Spectrum Organic Butter Flavored Shortening
• 1/4 cups Dark Molasses
• 1 whole Egg
• 3/4 cups White Rice Flour
• 3/4 cups Brown Rice Flour
• 1/2 cups Potato Starch
• 1/2 cups Tapioca Starch
• 2 teaspoons Xanthan Gum
• 1-1/2 teaspoon Baking Soda
• 1/4 teaspoons Sea Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ground Cloves
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Nutmeg
• Sugar In The Raw, For Rolling Cookies

1. In an electric mixer beat the sugar, shortening, molasses, and egg until creamy.
2. In a separate bowl mix dry ingredients and slowly add to the wet mixture while the mixer is running. Blend thoroughly, cover and chill for at least an hour.
3. Preheat oven to 350u0b0F. Shape dough into 1-inch balls. Roll balls into raw sugar and place 2 inches apart on an ungreased cookie sheet. Bake for 8 to 12 minutes and remove from the cookie sheet. Enjoy!

sugar, spectrum, ubc, egg, white rice flour, brown rice flour, potato starch, tapioca, xanthan gum, baking soda, ubc, cinnamon, ground cloves, ground ginger, nutmeg, sugar

Taken from tastykitchen.com/recipes/desserts/ginger-double-snap-cookies/ (may not work)