Glutendairy Free Molasses Cookies Food

GLUTEN-FREE SOFT MOLASSES COOKIES

Steps:

• Cream butter with brown sugar until smooth.
• Stir in egg and salt.
• Add molasses and buttermilk, stir.
• Sift together flours, baking soda, and spices. I strongly recommend sifting because chestnut flour can be a little lumpy. Note: the ratios of the four flours I used can be adjusted to your taste. Brown rice and sorghum flours are whole-grainy and do make the cookies a little less soft, while chestnut flour has a strong taste of its own. Play with the ratios to change the texture.
• Add about 3 cups of the flour mixture to the wet ingredients and mix in (you can use an electric mixer) until smooth.
• Add the remaining flour, the dough should be stiff enough that you'll probably have to stir this in by hand.
• Cover and refrigerate overnight.
• Roll dough out on a floured board to about 1/4" thickness.
• Cut circles or shapes. This dough makes good gingerbread men.
• Bake 15 minutes at 375.
• Cool. Frost with a soft cream cheese frosting if desired.

GLUTEN-FREE MOLASSES COOKIES

Steps:

• 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.