6 Tbsp molasses
1/2 cup sifted ATK GF Flour
1/2 cup butter
1/4 tsp salt
1 tsp cinnamon
1 cup granulated sugar
1 tsp powdered ginger
3 tbsp amaretto
These cookies are light and crispy. They appear quite dark due to the dark molasses I used.
Preheat oven to 350° bake.
Heat molasses in a pan to boiling then add butter. Add sifted flour and other ingredients, then amaretto last. Dough should appear to look like smooth molasses, if it appears a bit dry
Drop by 1/2 tsp 3 inches apart onto a silicone mat very lightly greased and on a flat cookie sheet. This will help roll cookies easier. Spread the dough with the back of a spoon to a flat circle. If you don’t spread the dough the middle has the tendency to get gummy and not crisp up the way they should.
Do not put more than 3 cookies on the pan due to how far these spread and how long it will take to cool then roll. The cookies will begin to harden quickly. Work quickly to keep them from hardening to the point where they cannot be rolled. If they do harden before you get them rolled, pop the pan back in the oven briefly to help them soften.
Bake at 300° for 12 minutes. Cool on pan 1 minute, then gently and lay over a wooden spoon or
metal cannoli tubes forming a hollow tube with the cookie. If you do not remove them quickly enough from the pan they will stick to the pan and be unable to curl as a result, you will have a flat but tasty cookie.
Fill with cream or whipped topping off your choice.
A wonderful filling is 1/2 cup sifted powdered sugar, 1/2 cup of butter creamed and 2 tbsp of amaretto. Whip all together and put into icing bag. Pipe into cooled cookies. This filling will disintegrate if you put it in hot cookies.