Chocolate Mint Sandwich Cookies

Ingredients:

1 cup superfine brown rice flour
1/3 cup tapioca flour
1/4 cup sweet rice flour
1/2 cup almond flour
1/2 cup cocoa
2 tsp gluten-free baking soda
pinch salt
2/3 cup unsalted butter
3/4 cup granulated sugar
1/4 cup light corn syrup
1 egg
24 round York Peppermint Patties (unwrapped)
white sugar for rolling


Directions:

Combine flour(s), 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-inch 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.


This recipe is also linked to...

Crazy Sweet Tuesdays
Gluten-Free Wednesdays
Allergy-Friendly Fridays
Sweet Indulgences Sundays