Ginger Snaps

1 1/2	c	brown rice flour
1	tsp	powdered ginger
1	tsp	cinnamon
1/4	tsp	salt
1/2	c	honey
3	Tbs	molasses

Mix together all of the dry ingredients. Combine the honey and the molasses and stir into the dry ingredients, forming a ball. With dampened hands break off pieces of the dough and roll into 3/4 inch balls. Place the balls on a cookie sheet 2-3 inches apart. Flatten each ball with the bottom of a glass dampened with water and dipped in sugar. Bake cookies for 15 minutes at 350 degrees.

11-98, Jolene Johnson