Ingredients:
1 1/2 cups butter
2 cups white sugar, plus some for rolling
1/2 cup molasses
2 eggs
1/2 cup tapioca flour
1 cup potato starch ( NOT potato flour)
2 1/2 cups rice flour
1 1/2 teaspoons xanthan gum, plus
1/4 teaspoon xanthan gum
4 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
Directions:
In medium bowl, cream butter, sugar, molasses, and eggs.
In large bowl combine dry ingredients;stir into butter mixture.
Refrigerate for several hours.
Preheat oven to 350 F.
Scoop out dough, and shape into 1/2 inch balls.
Roll into granulated sugar.
Arrange at least 3 inches apart on a baking sheet. (They spread while baking).
Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).
Cool on wire racks.
If desired sprinkle with more granulated sugar.
Servings: Serve
Time preparation: 50 min.
Time total: 55 min.