[This is] a recipe makeover of a friend's favorite family holiday cookies. Her mom always doubled the recipe, cutting out half of the recipe into turkeys and the other half were made into Christmas cut-outs. What a smart and efficient mom! Recently, she had to change her diet to gluten-free, and asked me to convert this recipe for her.
1/2 c shortening (I used the Spectrum brand)
1 c sugar
1 c molasses ( I like the mild flavored molasses)
1/2 c water
4 c Natalie's Gluten Free Flour Mix (on www.hopeskitchen,info)
1. In a medium bowl, combine shortening and sugar.
2. Stir in the molasses and water. Set aside.
3. In a large bowl, combine the flour, baking soda, salt, ginger, cloves, nutmeg and allspice. Whisk together. Add the sugar and molasses mixture. Stir well. Cover and place in the refrigerator for 4 hours or overnight.
4. Preheat the oven to 375 degrees.
5. To keep the dough from sticking to the surface, lay down a sheet of saran wrap or wax paper onto your work surface. Sprinkle it with GF flour. Place your dough, shaped into a round disc onto the flour, then top with sprinkled GF flour. Cover, the dough with another sheet of saran wrap/wax paper to prevent the dough from sticking to the rolling pin. Roll out cookie dough. Remove top layer of saran wrap/wax paper. Use your favorite cookie cutters to cut out your cookies. Transfer cookies to a baking sheet lined with parchment paper. Sprinkle cookies with sugar. Bake for 10-12 minutes. Remove from the oven and let cool for 5 minutes before transferring onto a wire rack to finish cooling. Makes about four dozen cookies.