Gingerbread Cookies
1/4 cup Mother's margarine
1/2 cup brown sugar
1/2 cup dark molasses (unsulfured)
1/4 cup water
1 3/4 cup amaranth flour
1 3/4 cup tapioca flour
1 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
Combine first four ingredients in a large bowl. Mix with mixer until smooth. In another bowl, combine flours, baking soda, salt and spices. Add flour mixture to wet ingredients. Mix well. Chill for 1 hour. Preheat oven to 350. Roll out dough on a floured surface about 1/4 inch thick. Cut out shapes with cookie cutters and place on a nonstick cookie sheet. Bake for 8-10 minutes at 350. Cool for 5 minutes and use a spatula to remove them and cool completely on a rack.
Frost them if you want--
Frosting:
3 cups powdered sugar
1/2 cup Spectrum shortening
3 Tbsp water
1 tsp vanilla extract
food coloring if desired
Combine all ingredients in a large bowl. Mix with a mixer until smooth. Spread on cooled cookies.
------------------
Mom to 7 yr old PA/TNA daughter and 3 1/2 yr old son who is allergic to eggs.
