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Spice Cookies using Sorghum Flour


In food processor, blend butter (room temperature, not melted), molasses, sugar and vanilla until smooth. Add dry ingredients and blend until thoroughly mixed and dough forms ball. (Add water, 1 tablespoon at a time, only if mixture fails to form large ball – or if using electric mixer instead of food processor.) Dough will be stiff.

Shape into flat disk, cover tightly and refrigerate for 2 hours.

Grease a large cookie sheet or line with parchment paper. Preheat oven to 325°F.

Dust hands with rice flour and shape dough into 16 one-inch balls and roll in sugar; place 2” apart on cookie sheet.

Bake 10-12 minutes or until cookies start to crack. Remove from oven; cool two minutes before transferring to rack to cool. Store in airtight container.

Makes 16 cookies.

Spice Cookies using Sorghum Flour


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Products Used in this Recipe

Brown Sugar

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Gluten Free
Sorghum Flour

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Gluten Free
Tapioca Flour

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Flours & Meals
Soy Flour

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Gluten Free
Xanthan Gum

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Baking Aids
Sea Salt

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Gluten Free
Baking Soda

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