I thought today - while the rain is drizzling outside, I would share a yummy recipe for "Molasses Crinkles with Lemon Ginger Icing". Great for a cool day in the fall, or any time you are feeling like a spice-cookie treat! I found this recipe in my handy "Allergy-free Desserts" cookbook by Elizabeth Gordon.
Cookies:
6 tablespoons water
1 tablespoon ground flaxseed meal
2 1/4 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour
2 teaspoons baking soda
1 1/4 teaspoons ginger
1 teaspoon ground cinnamon
1 teaspoon xanthum gum
1 cup packed dark prown sugar
3/4 cup organic palm fruit oil shortening
1/4 cup molasses
Bake at 350 for 8 - 10 minutes.
Icing:
Icing Sugar
Cream Cheese
Lemon Juice
Candied Ginger
~We like to eat these as cookie sandwiches~
Cookies:
6 tablespoons water
1 tablespoon ground flaxseed meal
2 1/4 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour
2 teaspoons baking soda
1 1/4 teaspoons ginger
1 teaspoon ground cinnamon
1 teaspoon xanthum gum
1 cup packed dark prown sugar
3/4 cup organic palm fruit oil shortening
1/4 cup molasses
Bake at 350 for 8 - 10 minutes.
Icing:
Icing Sugar
Cream Cheese
Lemon Juice
Candied Ginger
~We like to eat these as cookie sandwiches~
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