Yes, more cookies. Is there such a thing as "too many cookies"? I used to make hundreds of these at a time. Now adapted for gluten-free. The many-flour blend in this recipe seems to preserve the texture better in these soft-doughed cookies than fewer-flour blends. Lining the baking sheet is an absolute must in this case.
3/4 cup shortening or lard
1 cup white sugar
1/4 cup molasses
1 egg
3/4 cups amaranth flour
1/2 cup rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1/4 cup soy flour
1/2 tsp xanthan gum
1 tsp baking soda
1 tsp cloves
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
extra sugar (for rolling)
Cream shortening and sugar until light. Mix in eggs and molasses. In another bowl, combine dry ingredients. Mix well and combine bit by bit with the creamed mixture. When well mixed, roll into small balls. Roll balls in white sugar. Flatten lightly with a fork and bake at 350F for about 10 minutes (until they are no longer pale).
