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Sorghum Ginger Snaps

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Sorghum Ginger Snaps

3/4 cup shortening
2 tablespoons sweet rice flour
1 cup sugar
2 teaspoons baking soda
1 egg
1 teaspoon ground cinnamon
1/4 cup molasses
1 teaspoon ground ginger
1 3/4 cup sorghum flour
1/2 teaspoon ground cloves
1/4 cup chickpea flour
Granulated sugar to coat

Cream the shortening and sugar. Add the egg and molasses and mix thoroughly. Stir together the sifted sorghum flour, chickpea flour, sweet rice flour, soda, cinnamon, ginger, and cloves. Stir into the dough. Refrigerate until firm. Form into 1 1/2 inch balls, and roll in granulated sugar. Preheat oven to 350° F and bake on a parchment lined cookie sheet for 12-15 minutes. Makes about five-dozen cookies.

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