Ginger snaps in wintertime

We keep experimenting with foods, up here on the mountain.  That's partly because we love food, and also because of multiple dietary restrictions.

So I (Bryan) made gluten-free ginger snaps, and they turned out well.

Here's the recipe, from Elizabeth Barbone's fine Easy Gluten-Free Baking (2009):

1 3/4 cups white flour
1/4 cup cornstarch
1/4 cup sweet rice flour
2 tsp baking soda
1/2 tsp salt
1 Tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp xanthan gum
1 cup packed brown sugar
3/4 cup vegetable shortening (we used vegan butter)
1 large egg
1/4 cup unsulphered molasses

Whisk dry ingredients.  Mix sugar and shortening for 30 seconds; add egg, mix 30 seconds more.  Pile in everything, mix for a minute.

Make two-teaspoon balls.  Drop on parchment paper.  Bake in 350 F oven: 10 minutes for soft snaps, 12 for firm.  Let cool.