1/2 cup shortening (we like to use palm shortening)
1/2 cup sugar
1/2 cup molasses (do NOT use blackstrap, for milder flavor)
2 Tbsp applesauce
2 1/2 cups (10oz or 283.5g) Better Batter Gluten Free Flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg
In a large bowl, cream together the shortening and sugar until smooth. Stir in molasses and applesauce. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least 30 minutes or until firm.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.