Holiday Peppermint Thins (Gluten-Free Recipe)

STEP 1

Combine gluten-free flour blend, cocoa, baking powder and salt in bowl until well mixed; set aside.

STEP 2

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.

STEP 3

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.

STEP 4

Heat oven to 375°F.

STEP 5

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.

STEP 6

Place candy coating in bowl; microwave, stirring often, 60-90 seconds. Stir until smooth.

STEP 7

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.

STEP 8

Store between layers of waxed paper in loosely covered container.