Gingersnaps

I made a very good batch of gingersnaps today. The bean four works really well to make a chewy cookie. I used our old stand by Cookie Jar Gingersnaps recipe with a few slight changes. If you don't have fresh or crystallized ginger, just use 2 tbsp powdered ginger.

THREE-GINGER GINGERSNAPS

4 cups four flour bean mix
1 tbsp powdered ginger
2 tsp finely grated fresh ginger
2-3 tbsp crystallized ginger, chopped fine
4 tsp. soda
4 tsp. cinnamon
1 tsp. salt
4 tsp. xanthan gum
1 1/2 cups shortening
3/4 cup white sugar
1 cup brown sugar
2 eggs
1/2 cup molasses

Measure flour, gingers, soda, cinnamon, xanthan gum, and salt into bowl. Stir together. Cream shortening until soft in large mixing bowl; gradually add sugar until mixture is fluffy. Beat in egg and molasses. Sift dry ingredients over creamed mixture; blend well. Form teaspoon fulls of dough into small balls by rolling them lightly, one at a time, between palms of hands. Chill dough. Roll dough balls in granulated sugar to cover. Put on cookie sheets. Bake at 350 for 12-15 minutes.