When I saw these on the Gluten Free on a Shoestring blog, I thought they were perfect for Christmas and I just knew I wanted to make them. The blog is a great resource for anyone looking for gluten-free baking. These cookies were fairly easy to make and they use candy cane kisses, which you can only get at this time of year. According to the recipe, one batch made 12 cookies, so I tripled the recipe and ended up with 64 cookies, a whole lot more than 36 (which was just fine with me).
Ingredients:
1 cup gluten-free flour
1 tsp. xanthan gum
7 Tb. cocoa
1/4 tsp. salt
3/4 cup icing sugar
8 Tb. unsalted butter
1 extra large egg
1 tsp. pure vanilla
1/2 tsp. pure peppermint extract
12 Hershey candy cane kisses
Method
- Mix dry ingredients together (It can be helpful to use a whisk to ensure all of the dry ingredients are mixed well).
- Cream butter. Add egg, vanilla, and peppermint extract and mix. Gradually add dry ingredients and mix well.
- Preheat oven to 325 degrees f.
- Gather small amounts of dough and place in a freezer friendly container. Freeze for 5-10 minutes, but no longer. After 10 minutes, remove dough from freezer and roll pieces into balls. Place on parchment paper lined baking sheet. Use your fingers to flatten the balls (as in photo above).
- Bake in oven for 5 minutes.
(see below for further instructions)
Remove from the oven and make indentations using the back of a metal teaspoon measuring spoon. You can try wetting the spoon first.
Bake for an additional 5 minutes
 |
| Remove from oven and press a candy cane kiss into the centre. If desired, you can help the melting to occur a little faster by pushing the kiss down. |
Enjoy!
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