1 3/4 cups Gluten-Free Flour Blend (see below)
1/2 cup unsweetened cocoa
1 1/4 teaspoons gluten-free baking powder
1/4 teaspoon salt
1 1/4 cups powdered sugar
1 teaspoon peppermint extract
15 ounces vanilla or chocolate-flavored candy coating (almond bark)
Holiday decorator candies
Hard peppermint candies, coarsely crushed
Combine gluten-free flour blend, cocoa, baking powder and salt in bowl until well mixed; set aside.
Combine powdered sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and peppermint extract; continue beating until well mixed. Gradually add flour mixture; beat at low speed until well mixed.
Divide dough into thirds. Shape each into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 2 hours or overnight until firm.
Heat oven to 375°F.
Roll out dough on surface lightly sprinkled with gluten-free flour blend, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-inch round cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 6-8 minutes or until set. Remove to cooling rack. Cool completely.
Place candy coating in bowl; microwave, stirring often, 60-90 seconds. Stir until smooth.
Place waxed paper onto flat surface. Dip each cookie into warm coating; shake off excess. Place onto waxed paper. Immediately decorate as desired. Let stand until coating is set.
Store between layers of waxed paper in loosely covered container.
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking