Getting Ready!

1. Preheat oven to 350 degrees
2. Line 1-2 cookie sheets with a silpat cooking mat or parchment paper. Set aside.
3. Gather your ingredients.
   

Making the Cookie Dough

1. Cream together the softened butter and sugar in a stand or handheld mixer ~ about 2-3 minutes. Scrape sides.
2. Add the whole egg and yolk to the butter mixture one at a time ~ mix for 1-2 minutes.
3. Stir in vanilla extract until just blended.
4. In a medium or large mixing bowl, combine the GF flour, salt and baking powder. Blend well.
5. Add the flour mixture to the butter mixture 1/2 cup at a time, being sure to scrape the sides between each flour addition.
6. Dough should feel soft and not sticky.

Making the Batons (Kids LOVE doing this part!)

1. Fit a pastry bag with a large rosette or star tip.
2. Spoon the cookie dough into the pastry bag.
3. Squeeze the dough into 2″ batons (logs) onto the prepared cookie sheets.
4. Bake for 10-12 minutes or until the edges begin to turn a golden brown color.
5. Cool the cookies on the cookie sheets for about 3 minutes before transferring to the cooling racks.

Making the Chocolate Dip

1. In a heavy saucepan, combine the chocolate chips and butter. Heat over low heat until completely melted and smooth ~ stirring with a wooden spoon or whisk to prevent clumping.
2. When the chocolate and butter are ready, remove from heat and add the milk, one tablespoon at a time. Whisk or stir well after each addition of milk.

Putting it all Together (The FUN Part!)

1. Once all of the cookies are completely cooled, dip each end into the melted chocolate mixture and then the sprinkles (put the sprinkles into a cereal bowl for ample dipping room).
   
2. Lay each decorated cookie onto a cooling rack to let the chocolate cool and set.
   
3. Use different colored sprinkles to mix things up!
   
4. Or leave some with just the chocolate for those who don’t prefer sprinkles.
   

1. Gather all your ingredients.
   

The Flour Mixture

1. In a large bowl, combine the Flour, *Xanthan Gum (only if needed), Baking Soda and spices. Mix well and set aside.
   

The Shortening Mixture

1. In a small saucepan, melt the shortening, remove from heat and cool for about 10-15 minutes (this is so you don’t cook the eggs when you add it).
2. While the shortening is cooling, combine the Molasses, Sugar and egg using a Stand or Handheld Mixer. Add the cooled shortening and mix well.
   

Combining the Wet and Dry Ingredients

1. Slowly add the Flour Mixture to the wet mixture, 1/2 cup at a time, blending well after each addition.
   
2. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours – I find that chilling the dough overnight gets the best results.
3. When ready to bake the cookies, preheat the oven to 350 degrees.
4. While the oven is preheating shape the dough into small 1″ balls (you can use a small cookie scoop to get more uniform cookies) and roll in a bowl of granulated sugar, coating well.
   
5. Space cookie balls at least 2″ apart on an ungreased cookie sheet lined with a baking mat or parchment paper.
   
6. Bake for 8-10 minutes, or until they are covered in “cracks.”
   
7. Let cool for about 2 minutes on the cookie sheet before transferring to a wire rack to cool completely…try one (or two) while they’re still warm!
   
8. Once they are completely cooled, you can package them in cellophane gift bags
9. Enjoy!