Ginger Snaps - Gluten FREE ...(and dairy FREE!)

(AKA:  Ginger Bends if you grew up in the Davis House)

Tis the season to bake.  And bake we will...

This is one to bake to make your house smell like fall / winter.

We are still baking outside in the outdoor oven since the air conditioner is still running EVERY DAY, EVERY DAY, EVERY DAY.

The season of "Fall" in the South happens when it is cold enough to wear your boots without an enormous amount of sweat.  When that actually happens is around 75 degrees.  AND  WHEN that blessed temperature arrives... it is joyful to wear boots here!!! 

It's happened once so far and we are staring Halloween in the face.  Yeah - we have to fake Fall with smells and baking and wishing it were cold enough to wear boots EVERY DAY.  (Maybe in Idaho - or Oregon - or New York - or anywhere else... but not HERE.)

These cookies are worth the effort, if only for the smells.  

GOOD  NEWS!!!

They are delightful to eat too.  :0)

NOTE  TO  THOSE  OF   YOU  WHO  EAT  REGULAR  FLOUR -
There are instructions for you at the end of the recipe for an All-purpose flour use.
These baking recipes were originally NOT gluten-free... so all y'all are welcome!  YUP - Both recipes in one place.

Soft Ginger Snaps - GLUTEN-Free

(Your recipe FOR your recipe:)

GLUTEN-FREE  FLOUR  MIX:

3 cups Bob's Red Mill -  RICE FLOUR
1 1/2 cups Bob's Red Mill -  TAPIOCA FLOUR
3/4 cup Bob's Red Mill -  POTATO STARCH  (OR SUBSTITUE WITH CORN STARCH)

1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM

1/2 Tablespoon sea salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

Preheat oven to 325.

Cream with a hand mixer in the following order:

                  ¾ cup refined coconut oil 
                       (that means NO coconut flavor 
                       - LouAna’s is preferred!) 

                  1 cup sugar

Then  Add:

4 Tablespoons molasses

and BEAT together

Then  Add:

1 egg - beaten

and BEAT all together

In a separate bowl, mix together dry ingredients before adding to the creamed ingredients:

2 teaspoons baking soda

1 TABLESPOON cinnamon

2 1/2 cups gluten-FREE flour mixture

1 teaspoon ground ginger

1 teaspoon ground cloves

Add dry ingredients to the creamed ingredients one 1/2 up at at time until smooth.  

Roll into small walnut-sized balls; or use a SMALL cookie scoop.  

Dip and roll cookie dough balls in granulated sugar and place 2 inches apart on a parchment lined baking sheet.    (OR use a lightly greased cookie sheet.)

Before baking, push down in the center of each cookie with a finger or thumb. 

OPTIONAL (BUT NOT REALLY):  

In the fingerprint, sprinkle a small amount of LARGE GRANULATED SUGAR CRYSTALS. 

Bake at 325 for 13-15 minutes.  

DO NOT OVER BAKE or they will be crunchy…

Let rest on baking pan for 5 minutes before lifting off.

Store in an air-tight container (if there are any left to put away!)

Makes 3 dozen small cookies.

WHEAT FLOUR VERSION:

USE:   
2 cups all-purpose flour

3/4  cup shortening

BAKE at:   
350  for  10-13 minutes

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