1. Preheat oven to 350°F. In a medium bowl stir together the first six ingredients (through salt).

2. In a large bowl beat shortening with a mixer on medium 30 seconds. Gradually beat in 2 cups granulated sugar until combined, scraping bowl as needed. Beat in eggs and molasses. Beat in flour mixture.

3. Using a 1/4-cup measure or scoop, shape dough into 2-inch balls. Roll balls in coarse sugar to coat. Place 2 1/2 inches apart on ungreased cookie sheets.

4. Bake about 12 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Remove; cool on a wire rack.

Gluten-Free Flour Mix

1. In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

Mini Ginger Cookies

Prepare as directed, except shape dough into 3/4-inch balls. Roll balls in 1 to 1 1/4 cups coarse sugar to coat. Place 1 inch apart on ungreased cookie sheets. Bake 5 to 7 minutes. Cool on cookie sheets 1 minute. Remove; cool on a wire rack. Makes about 160 cookies.PER COOKIE 52 cal., 2 g fat (1 g sat. fat), 2 mg chol., 22 mg sodium, 8 g carb., 0 g fiber, 5 g sugars, 0 g pro.

Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.