Cardamom Snaps for Holiday Baking
Make about 48 cookies (dairy, corn and wheat free)
Ingredients
3/4 cup shortening (I use Spectrum Naturals palm oil vegetable shortening instead of hydrogenated shortening.)
1 cup packed brown sugar
1 tsp. baking soda
2 tsp. ground cardamom
1 tsp. ground cinnamon
1/4 cup mild-flavored molasses
1 egg
2-1/4 cups all-purpose flour (Gluten-free: Substitute 1 1/2 cups brown rice flour plus 3/4 cup oat flour.)
1/4 cup granulated sugar
1. In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, 1-1/2 teaspoons of the cardamom, and the cinnamon.
2. Beat on medium to high speed until combined. Beat in molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
3. Shape dough into 1-inch balls. Roll balls in mixture of granulated sugar and remaining 1/2 teaspoon cardamom to coat. Place balls 2 inches apart on an ungreased cookie sheet.
4. Bake in 375 degree F oven about 10-12 minutes or until edges are set and tops are slightly cracked. Cool on wire rack. Makes about 48 cookies.
Note: If you use gluten-free flour, the cookies spread out further and thinner than shown in the picture from the magazine. Also, when I make them I end up with about 40 cookies, not 48.
For gifts: Package 6 cookies in a small glass tumbler; seal with waxed paper; tie with string.
Source:
www.lifeisfare.wordpress.com
