Holiday Peppermint Thins (Gluten-Free Recipe)

Ingredients

• 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
• 3/4 cup Land O Lakes Butter
• softened
• 1 Land O Lakes Egg
• 1 teaspoon peppermint extract
• 15 ounces vanilla or chocolate-flavored candy coating (almond bark)
• Holiday decorator candies
• Hard peppermint candies
• coarsely crushed

Instructions

1. Combine gluten-free flour blend, cocoa, baking powder and salt in bowl until well mixed; set aside.
2. Combine powdered sugar and butter in another bowl.
3. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg and peppermint extract; continue beating until well mixed.
5. Gradually add flour mixture; beat at low speed until well mixed.
6. Divide dough into thirds.
7. Shape each into a ball; flatten slightly.
8. Wrap each in plastic food wrap; refrigerate at least 2 hours or overnight until firm.
9. Heat oven to 375F.
10. 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.
11. Cut with 2-inch round cookie cutter.
12. Place 1 inch apart onto ungreased cookie sheets.
13. Bake 6-8 minutes or until set.
14. Remove to cooling rack.
15. Cool completely.
16. Place candy coating in bowl; microwave, stirring often, 60-90 seconds.
17. Stir until smooth.
18. Place waxed paper onto flat surface.
19. Dip each cookie into warm coating; shake off excess.
20. Place onto waxed paper.
21. Immediately decorate as desired.
22. Let stand until coating is set.
23. Store between layers of waxed paper in loosely covered container.