Gluten Free Ginger Cookies

  • 6 ¾ cups brown rice flour
  • 1 TB cinnamon
  • 2 TB baking soda
  • 1 tsp salt
  • 1 tsp ground cloves
  • 1 TB ground ginger
  • 2 ¼ cups shortening
  • 3 cups brown sugar
  • 3 eggs
  • ¾ cup molasses

From out Bake Shop!

In a medium bowl, mix first 6 ingredients. Cream shortening with sugar in a separate large bowl until fluffy and no lumps of shortening remain. Add the eggs and mix in well. Add the molasses and then the dry ingredients. Mix just until no dry ingredients remain. Portion evenly into balls about 2 tablespoons each. Roll in turbinado sugar (large grain) and slightly flatten each ball on a parchment lined baking sheet. Bake in a 350 degree oven until done. Cool on baking sheet for a few minutes before transferring to a wire cooling rack.