1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
2 2/3 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger (omitted)
½ teaspoon ground cloves
½ teaspoon xanthan gum
¼ teaspoon salt
3 tablespoons granulated sugar (used more)
Heat oven to 350° F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in remaining ingredients except granulated sugar.
Shape dough by rounded teaspoonfuls into 48 (1-inch) balls. Roll in granulated sugar. Place on ungreased cookie sheet 2 inches apart.
Bake 9 to 12 minutes or until set and cookies appear dry. Let stand 1 minute; remove from cookie sheet to cooling rack.