Haunted Barn, Sweets

A favorite cookie

My favorite cookie is the gingersnap. It’s also my dad’s favorite cookie. My parents hope to come down for a visit around Christmas, so I wanted to be able to have our favorite cookie hanging around.

I actually did this last week, but haven’t had time to take a picture or blog about it until tonight. It’s another family recipe.

But before I get to the nummies, I gotta share a few highlights from our opening weekend.

We made an adult woman poop her pants.

Two adult women went through the haunted barn together; the one in back kept pulling on the front person’s pants all the way through. When they got out, the front person had to go to the port-a-potty to pull her underwear out of her ass.

We had a Down’s Syndrome girl go through the barn with her mother. Our helper took them through with a flashlight, just in case. He came out in tears because each of the high school students working inside the barn gave her an itty-bitty scare, removed their masks, and gave the girl a hug. Without being prompted.

Every time a parent comes to me to see if I think their child can handle our haunted barn, I am honest. It depends on the kid. If that kid is staring at me in terror just looking at the front door and hearing the sounds from within, I tell the parent to leave him/her with me and to go through themselves if they want. This occurs about half the time. The other half, I reserve the right to laugh hysterically at the shrieking child and the parent who will be up all night that night. And I get to laugh, and laugh, and laugh….a lot. Idiots.

The Farm has a great gift shop and I managed to start my Christmas shopping!

Now, back to our regularly scheduled program.

A GF’d version of the family recipe

3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses
1 1/4 cups brown rice flour
1/2 cup cornstarch
1/4 cup tapioca starch
1/4 cup sweet rice flour
2 1/4 tsp xanthan gum
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp kosher salt
1/4 to 1/2 cup granulated sugar

Preheat the oven to 375 degrees.

Cream shortening, brown sugar, egg and molasses. Sift together the remaining dry ingredients except the granulated sugar; slowly add to the creamed mixture and mix well. Cover and chill for one hour. Roll into 1 inch balls, then roll in the granulated sugar. Place on a cookie sheet 2 inches apart and bake for 10 to 12 minutes.
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6 thoughts on “A favorite cookie

  1. The cookies look awesome. Ginger snaps are my Dad’s favorites. It would be great to make some for him, and not tell him they are gluten free. 🙂 He eats my gluten free stuff, but he’s happier thinking they are ‘normal’.


  2. That cookie is gorgeous. I love gingersnaps. I always miss them this time of the year. Thanks for the recipe.

  3. Gingersnaps are MY favorite too! Thanks for posting this! I’ll have to check these out!! Yum!! We are going on a trip this weekend and these will be excellent to take along!!

  4. I received a gift – a bag of Trader Joe’s gluten free gingersnaps. They are small, tiny little things. I ate five of them and have been sick for a few days since eating them. Did I eat too many? How could that be – they were tiny? I don’t know. Could it be that they’re made in a facility that also processes wheat? Don’t know. What I do know is that with your recipe (and the pix looks fantastic) and the recipe for the banana chocolate chip cake, I am now officially in gluten free heaven. Those are two of my favorite foods. And that’s before even trying your recipes, which I will do tomorrow without fail!!! Thank you so much for your post and for inspiring me to continue de-glutenizing my vault recipes!

  5. Mrs. GF – they taste exactly the same as what I remember. The Man ate one and told me to hide them (and he’s afraid of anything GF!).

    Lea – try the recipe. They’re wonderful!

    Carrie – did you try them? How did they turn out?

    Lynn – gingersnaps rock, don’t they? HUGS right back!

    Ellen – that has happened to me a few times myself. Good luck with the recipes and let me know how they turn out.

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