|I captured some pictures just before the sun went down.|
PumpkinSnap Cookies (Gluten, Dairy and Corn-free)
Adapted from my recipe for Gingersnap Cookies
2 3/4 cups rice flour
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ginger
3/4 cup lard
1 cup sugar (brown or white)
1 tablespoon molasses or sorghum syrup
1/4 cup pumpkin
1. Preheat oven to 350 degrees F. Grease a few cookie sheets.
2. In a large bowl, whisk together the flour and spices. In another bowl, beat the lard and sugar. Add the egg, syrup and pumpkin.
3. Roll the dough into balls and place on the prepared baking sheets a couple inches apart. With the bottom of a glass dipped in sugar, press the cookie balls down very thin.
4. Bake in the preheated oven for 7 to 12 minutes, or until desired darkness is reached.