Molasses Cookies

I tried my mom's molasses cookies Gluten Free today and they turned out okay. I've added a bit more molasses and a couple ingredients for the flavoring since my mom wrote the original recipe, but they are primarily the same. With the Gluten Free, the extra molasses is needed for flavor. They turned out a little bit crunchier and a little bit thinner than my mom's, but they are still very tasty. I'll be experimenting with these with other kinds of flour, so if I find a better one, I'll let you know. Hope you enjoy.

Molasses Cookies

3/4 cup shortening
1 cup sugar
1 egg
1/2 cup blackstrap molasses
2 cups flour (Arrowhead Mills Gluten Free All Purpose Baking Mix)
2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp Xanthan gum

Cream the shortening. Add 1 cup sugar gradually; beat at medium speed until light and fluffy. Add egg and molasses. Mix well and set aside. Combine flour, baking soda, spices and Xanthan gum and mix well. Add 1/4 of dry mixture at a time to creamed mixture, mixing until smooth after each addition. Chill dough 1 hour. Shape dough into 1 inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375° for 10 minutes. Cool on wire racks.