GINGER-MOLASSES COOKIES
½ cup butter
¼ cup regular molasses
¾ cup packed light brown sugar
1 teaspoon pure vanilla
1 cup sorghum flour
½ cup rice flour or white bean flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon xanthan gum
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons sugar (preferably natural)
1. Place a rack in the lower third of the oven. Preheat the oven to 375°F. Line a 9×13-inch metal baking sheet (not nonstick) with parchment paper.
2. In a medium mixing bowl, beat the butter, molasses, brown sugar and vanilla with an electric mixer on low speed until well blended. Add the sorghum flour, rice or white bean flour, ginger, cinnamon, xanthan gum, nutmeg, cloves, baking soda, and salt and beat until well blended.
3. Roll dough into golf-sized ballseach into a smooth ball, then roll each in the sugar. Place balls at least two inches apart on the prepared baking sheet.
4. Place cookies in preheated oven and bake about 8 to 10 minutes. Do not over-bake.
5. Cool the cookies on the baking sheet on a wire rack for 5 minutes. Then transfer to the wire rack to cool completely. Repeat with the remaining dough.
