gluten free / vegan gingerbread cookies

Dietary	Gluten Free, Vegan
Meal type	Dessert

Ingredients

1/4 c. butter, non-dairy butter or shortening
1/2 c. sugar
1 egg or egg replacer (I use 1 Tbs. flax meal mixed with 3 Tbs. warm water. Mix & set aside until called for)
1/2 c. sorghum flour
1 c. superfine brown rice flour
1 c. arrowroot starch
1/2 tsp. xanathan gum
1 tsp. baking soda
1 1/2 tsp. ginger
1/2 teaspon of each: salt, cinnamon, nutmeg
1/2 c. molasses (NOT blackstrap)
powdered sugar for rolling out dough

1.		Preheat oven to 350 degrees F.
2.		Add all dry ingredients in a bowl and set aside.
3.		Cream butter with sugar with a stand mixer or handheld mixer, then add egg or egg replacer. Whip until light and fluffy.
4.		Add molasses and mix until thoroughly incorporated.
5.		Gradually add dry ingredients and mix until blended. The dough should be a little soft.
6.		Sprinkle counter surface with powdered sugar and knead until dough is pliable and not sticky.
7.		Roll dough until it is about 1/8" thick. Cut with cookie cutters or cut out gingerbread house shapes.
8.		Place on greased cookie sheet and bake for 10 minutes.
9.		Let cookies cool before you try to remove them from the cookie sheet; if you are impatient the cookies will crumble and fall apart. Once they cool they will crisp up and be ready to decorate or assemble into houses.
10.		Eat plain, assemble into gingerbread houses (the best method for assembling the houses with a very quick dry/cooling time is to use caramalized sugar) or frost and decorate!