GLUTEN FREE FOR MY ANGELS: GF Gingerbread Cookies

These are just too cute. I did not think I would get them to work but the kids love them and they are cute!! Key is keeping GF batter COLD before you work with it. I had to use more flour than called for in the recipe but it turned out good.

1 3/4 cups GF flour mix **
1/2 to 3/4 tsp ginger
1/2 tsp cream of tarter
1/8 tsp salt
1/2 tsp baking soda
1/2 cup butter or margarine (cold)
1 1/2 tsp xanthan gum
1/2 cup brown sugar
1/8 tsp cloves ( i omitted since I did not have)
1 egg (cold.. again.. two egg whites is what I used)
1/4 to 3/8 tsp cinnamon
1/2 cup GF molasses

Combine dry ingredients. Cut butter into dry ingredients until it is the size of peas.

In small bowl beat sugar, eggs, molasses together. Add to dry ingredients and mix until dough pulls from sides of bowl. I used a hand mixer and it took 3-4 minutes PLUS I had to put it in the fridge PLUS I had to use more flour... keep adding flour and kneeding until you get a nice dough you can roll into a ball. Put in fridge for hour.

Dust workspace and cold dough with powder sugar and roll out portions of dough until your desired thickness. Don't get too thick they won't cook yet too thin you can't get them off the work surface. Put on greesed sheet and bake at 350 for 10-12 minutes. I always underbake GF stuff just a tad since it gets DRY if you overcook. Cool and enjoy!

**GF flour mix. 6 cups white rice flour (I used white but prefer brown rice flour), 2 cups potato starch (NOT POTATO FLOUR), 1 cup tapioca flour (also known as starch). I mixed half this amount. Usually I use the other recipe I have for gluten free master mix but am hording that for other baking items so gave this a try. Not bad... a bit grainy but that seems to be true with white rice flour... just like brown rice bettter.

Yep.... my gingerbread man is going to jump!! We are happy to say that we talked him down from the roof just in time to bit his head off! Yah.. I am weirdo!