Mix melted butter or shortening, molasses, salt and sugar. Separately, mix 5 cups flour, baking soda, and spices. Combine flour mix with molasses mix. Add more flour if needed for a very stiff dough. I had to add 3 cups this year.
Place in a greased covered bowl and keep overnight in the refrigerator. Roll very thin, less than ¼ inch – down to 1/16 inch if you can. Cut out. Bake at 400 °F 4-5 minutes. It takes twice as long on insulated cookie sheets. Cool on wire racks.
This was my most successful wheat free cookie. You could eat 4 before you noticed there was anything different about them. They make a ton of cookies so would be good for an exchange.
They are not really easy to stir so if you have poor arm strength don’t try . If possible use a heavy duty stand mixer.