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molasses crinkle shortbread

I had promised my family cheesecake recently.  Caramel cheesecake with a gingersnap crust.  I actually prefer molasses crinkles to gingersnaps and thought it would make a better crust.  The extra dough made really good cookies and I made it gluten free.  A bit crispy but good for dunking in tea or coffee.

Molasses Crinkle Shortbread (gluten free)

Note:  I used 2 cups of this dough for the cheescake that is coming.

1/2 cup butter

1/2 cup brown sugar

2 tablespoons molasses

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon salt

2/3 cup millet flour

2/3 cup sorghum flour

2/3 cup arrowroot flour

2/3 cup almond flour

granulated sugar to roll the cookies in

Preheat oven to 350 degrees Fahrenheit.  Cream the butter and sugar together.  Mix in the molasses.  Mix in the flours, spices, and salt.  Roll a small teaspoon of the dough into a ball.  Roll in sugar.  Bake for 15 minutes on a baking sheet covered in parchment paper or a silpat.

These are lovely out of the oven warm.  

Though I did seem to keep touching pans that were 350 degrees Fahrenheit without a hot mitt.  No blisters and little pain so all is good.  My Beloved says he understands because he forges knives.


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