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1
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer, and Karo syrup.
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2
Beat on medium speed until light and fluffy, about 2 minutes.
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3
Whisk together the flour mix, xanthan gum, salt, baking soda, cinnamon, cloves, and cardamom.
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4
Add the dry ingredients to the creamed batter, and mix on low speed until combined, about 30 seconds.
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5
Roll into two 5-inch logs, 2 inches in diameter.
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6
Wrap in plastic wrap or waxed paper and chill for at least 1 hour, but not longer than 2 hours.
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7
Preheat the oven to 325F.
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8
Line two baking sheets with parchment paper.
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9
Remove one log from the fridge and unwrap.
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10
Cut into 12 slices.
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11
The easiest way to do to this is to cut the log in half, then into quarters.
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12
Cut each quarter into 3 slices.
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13
Place the 12 cookies on one baking sheet.
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14
Repeat with the other log of cookie dough.
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15
Bake in the center of the oven for 14 minutes, until set around the edges.
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16
Remove from the oven and let sit for about 10 minutes on the baking sheet before transferring to a cooling rack.
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17
If any of your slices break apart as youre cutting the log, just pinch them back together with your fingers, and flip them onto the baking sheet, pinched side downnobody will ever know!
