-
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.
