Ginger Double Snap Cookies

Ingredients:
- 1 cup Sugar
- 1/2 cups Spectrum Organic Butter Flavored Shortening
- 1/4 cups Dark Molasses
- 1 whole Egg
- 3/4 cups White Rice Flour
- 3/4 cups Brown Rice Flour
- 1/2 cups Potato Starch
- 1/2 cups Tapioca Starch
- 2 teaspoons Xanthan Gum
- 1-1/2 teaspoon Baking Soda
- 1/4 teaspoons Sea Salt
- 1 teaspoon Cinnamon
- 1/2 teaspoons Ground Cloves
- 1/2 teaspoons Ground Ginger
- 1/2 teaspoons Nutmeg
- Sugar In The Raw, For Rolling Cookies

Directions:
- In an electric mixer beat the sugar, shortening, molasses, and egg until creamy.
- In a separate bowl mix dry ingredients and slowly add to the wet mixture while the mixer is running. Blend thoroughly, cover and chill for at least an hour.
- Preheat oven to 350°F. Shape dough into 1-inch balls. Roll balls into raw sugar and place 2 inches apart on an ungreased cookie sheet. Bake for 8 to 12 minutes and remove from the cookie sheet. Enjoy!