Gluten-Free Gingerbread Cut-Out Cookies

In a large mixing bowl, beat shortening, molasses, brown sugar and vanilla with an electric mixer until well combined and creamy.

In another bowl, combine flours, salt, cinnamon, ginger, cloves and baking powder. Gradually fold in dry ingredients into shortening mixture, adding water as necessary. The objective is a moist dough ball. Divide dough in half, wrap in plastic and chill for at least one hour. Dough should be very cold before rolling out.

Preheat oven to 325 degrees.

Liberally dust work surface and rolling pin with cornstarch. Roll out one half of dough into a rectangle shape about 1/2 inch thick. The thinner the dough, the crispier the cookie.

Cut out into shapes and place onto a baking sheet lined with parchment paper. You may need a pie server or thin flipping spatula to help lift dough off work surface onto baking sheets.

Sprinkle with coarse sugar or decorate with dried fruit, jimmies or whatever strikes your fancy.

Bake for 25 minutes, or until lightly browned. Allow to cool on baking sheet for five minutes before transferring to a cooling rack.

Makes about 2 dozen 2-inch cut-out cookies, or 1 dozen 4 inch gingerbread people.

Dough may be frozen for later use.

Description: “I’ve got something I like to call a cookie miracle -- a gingerbread cut out that has not a drop of gluten, eggs or dairy -- and it tastes so good no gluten, egg and dairy cookie monster would ever know the difference. I’m serious, y’all!” Source: “Nearly Normal Cooking for Gluten-Free Eating” S(Internet Address): “http://blog.washingtonpost.com/mighty-appetite/2007/12/a_merry_cookie for_all.html” Yield: “24 cookies”

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Per Serving (excluding unknown items): 188 Calories; 1g Fat (2.6% calories from fat); 2g Protein; 45g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 142mg Sodium. Exchanges: 2 Grain(Starch); 0 Fat; 1 Other Carbohydrates.

NOTES : A few tips: Cold dough is an absolute must, as is plenty of cornstarch for rolling out the dough. You may find the dough to be stickier than what you’re used to, but hang in there. The dough really works; it just may take a little longer to get used to the new GF, dairy and egg-free paradigm.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0