SHORTENING GLUTEN FREE RECIPES

Steps:

• Place white rice flour, tapioca starch, sugar, baking powder, salt, and xanthan gum in the bowl of a food processor. Run food processor for about one minute to combine. Add shortening. Pulse to combine, about five medium pulses. No large pieces of shortening should remain.
• Store mix in an airtight container at room temperature for up to 8 weeks.

Steps:

• In a large mixing bowl, cream shortening, sugar, egg and molasses.
• In a separate medium mixing bowl, combine flour, baking soda, ginger, cinnamon and salt.
• Gradually add flour mixture to the wet mixture until combined.
• Chill dough for one hour.
• Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
• Roll the dough into teaspoon-size balls. Dip one side of the dough balls into sugar and place sugar side up onto the cookie sheet two inches apart.
• Bake for 12–14 minutes (one pan at a time) or until lightly brown and starting to crack.
• Let cool on the pan for 5 minutes.
• Carefully transfer the parchment paper with cookies to a wire rack and cool. Store in an airtight container.