Makes 24 large cookies

Looking for an easy, last-minute cookie to round out your holiday baking?� These are just the thing.� Soft and chewy with the right amount of crispness, these cookies will become a staple in your house. Bites of candied ginger add a delightful explosion of flavor and a blend of vibrant spices � cinnamon, allspice and ground ginger- lend festive notes to these simple cookies.� They are even tastier the second day.

If you prefer crispy cookies (aka ginger snaps), bake 10 to 11 minutes. Otherwise, cook a smidge under 10 minutes. Cookies may seem a little underdone when they come out of the oven, but will firm up as they cool.� If you can get your hands on RYZE Blue Flour Blend, it adds remarkable chewiness to these cookies.� However, you can make them with any all-purpose gluten-free flour blend.� (Increase the amount of flour to 2 cups and add 1 teaspoon xanthan gum if it is not in the blend.)

1 � cups Ryze Blue Flour Blend or 2 cups gluten-free flour blend with 1 teaspoon xanthan gum
2 teaspoons baking soda
2 to 3 teaspoons ground ginger (depending on your taste buds)
1 teaspoon ground cinnamon
� teaspoon ground allspice
� teaspoon salt
� cup organic shortening
1 cup packed light brown sugar
1 large egg
� cup light (Original flavor) molasses
1 teaspoon cider vinegar
� cup finely chopped candied ginger

Line 2 baking sheets with parchment paper. Preheat oven to 375 degrees.

In a medium bowl, whisk together flour blend, baking soda, ginger, cinnamon, allspice, and salt. Set aside.

In a medium bowl, beat the shortening and the sugar until mixture is fluffy, about 2 minutes.

Add the egg, molasses, and vinegar and beat well.

Add the flour mixture and beat until smooth. Fold in the chopped candied ginger.

Scoop out generous tablespoon-size portions of dough. Roll in a ball and set on baking sheets, at least 1 inch apart. Flatten each ball into a disk about � inch in thickness.

Sprinkle with granulated sugar. Bake 8 to 10 minutes or until the tops of the cookies are set and slightly brown on the edges. Do not overbake. Remove from the oven and let rest on the pans for 5 minutes before turning onto a wire rack to cool completely.

Cooled cookies may be frozen.

Makes 24 large cookies

�