A whole new level in Gingersnaps!

I love gingersnaps for Christmas, but I'm always looking for new little variations to keep them interesting and give that little bit of je ne sais quoi when people eat them.  This year, my twist is...almond milk!  : )

This batch turned out so delightfully soft and melt in your mouth delicious, it's definitely one of the best gingersnap recipes I've every tried!

Let the Christmas baking begin!

Ingredients:

• 2 cups white rice flour
• 2 cups glutinous rice flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 cup butter, melted
• 1 cup sugar (white or brown work)
• 1/2 cup almond milk
• 1/4 cup molasses
• 1 egg
• additional white sugar for rolling cookies in

Directions:

1. Mix together flours, baking soda, salt, ginger and cinnamon.
2. Cream together melted butter and sugar.  Beat in almond milk, molasses and egg.
3. Add the dry ingredients into the wet ingredients slowly.  Work the dough until it is well mixed.
4. Form into 1" balls and roll them in the additional white sugar.
5. Preheat the ovent to 375 degrees F.  Bake the cookies for 10 minutes.
6. Allow the cookies to cool a little before removing them from the pan, but not too long or they will be very difficult to lift off.

Yield: 48 cookies