• 1 1/4 cup sugar
• 1 cup butter softened
• 1 egg
• 3 T molasses
• 3 cups Gluten Free Flour Blend (2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour, 1 tsp. xanthan gum)
• 1 tsp. guar gum
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1 tsp. taking soda

Preheat oven to 350.

Combine sugar, butter, egg and molasses in large bowl;  beat at medium speed until creamy.  Reduce to low; add all remaining cookie ingredients.  Beat until well mixed.

Press dough into ungreased 13″ x 9″ bkaing pan.  Bake for 20 – 25 minutes or until lightly browned aournd edges.  Cool completely.  Cut with 1 1/2″ cookie cutters.

Decoration Ingredients:

• 10 oz. vanilla or chocolate almond bark
• Decorator sprinkles
• 10 wooden skewers

Melt candy coating according to package directions.  Dip top of eac cookie into melted candy coating.  Place onto waxed paper, coating-side up.  Immediately sprinkle with decorator sprinkles.  Let stand until coating is set. 

Thread 3 decorated cookies onto each skewer.

• 1 1/2 cup gluten-free flour
• 2 cups sugar
• 1 tsp. baking powder
• 4 egss
• 2/3 cup cocoa
• 1 tsp. salt
• 2/3 cup oil
• 1 tsp. vanilla

Preheat oven to 350.

In a large bowl, combine dry ingredients.  In a small bowl combine eggs, oil and vanilla.  Add to dry ingredients.  Spread in an ungreased 9″ x 13″ pan.  Bake for 20 -2 5 minutes until done. Cool before cutting.