Spicy, exotic, buttery drop cookies—just the perfect size for dunking in a hot cup of tea or mulled apple cider.

　　

Ingredients

makes 24 2-inch cookies

　　1/2 cup dairy-free, soy-free vegetable shortening

　　3/4 cup granulated sugar

　　1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk

　　1/2 teaspoon baking soda dissolved in 1 1/2 teaspoons hot water

　　1 1/4 cups Basic Gluten-Free Flour Mix (page 19)

　　3/4 cup golden raisins

　　1/4 teaspoon xanthan gum

　　1/4 teaspoon salt

　　1/2 teaspoon ground cloves

　　1/2 teaspoon ground nutmeg

　　1/2 teaspoon allspice

　　

Step 1

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

　　

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and sugar, mixing on medium speed until light and fluffy, about 2 minutes. Add the egg replacer and baking soda mixture, and mix for 30 seconds.

　　

Step 3

Combine 1/4 cup of the flour mix with the raisins. Set aside.

　　

Step 4

Whisk together the remaining 1 cup flour mix, xanthan gum, salt, cloves, nutmeg, and allspice.

　　

Step 5

Add the flour mixture to the creamed batter and mix on low speed until combined, scraping down the sides of the bowl as necessary. Add the raisins and mix.

　　

Step 6

Drop by heaping teaspoonfuls onto the baking sheets. Bake for 12 minutes in the center of the oven, or until golden brown. Let cool on the baking sheets for 10 minutes before transferring to a cooling rack.

　　Allergen-Free Baker's Handbook