We’re suckers for a good if not great gluten free cookie in our house. While store bought are ok for true cookie emergencies, there’s nothing like baking your own and bringing joy to others.
Here’s another of our favorite gluten free holiday cookies.
Gluten Free Mint Sandwich Cookies
2 cups gluten free flour
You can either use @GFJules (one of my stand-bys) or
make your own with 2/3 cup superfine white rice flour,
2/3 cup corn starch, 2/3 cup tapioca flour, and 2
teaspoons potato flour
½ cup cocoa
2 teaspoons baking soda
2/3 cup unsalted butter
¾ cup granulated sugar
¼ cup light corn syrup
24 round York Peppermint Patties (unwrapped)
Combine flour, cocoa, baking soda, and salt in small bowl. Beat butter, white sugar and corn syrup until creamy. Beat in egg. Gradually mix in flour mixture. Refrigerate dough for 2 hours.
Roll dough into scant 1” balls and roll in white granulated sugar.
Bake on an ungreased baking sheet in a preheated 350-degree oven for 10 to 12 minutes. Immediately remove half of the baked cookies, placing them upside down on a wire rack. Working quickly, place a peppermint patty on each inverted cookie and top with a second cookie from the baking sheet. Let stand for 3 minutes and then using a flat hand, gently flatten the sandwich (using a slight twisting motion helps) so the melted peppermint patty oozes to the cookie edge.
Makes about 2 dozen cookies.