Preparation time: 1 hrs Baking time: 9 min
Yield: 32 cookies
| 1/2 | cup LAND O LAKES® Butter | |
| 3 | (1-ounce) squares gluten-free bittersweet baking chocolate | |
| 3/4 | cup sugar | |
| 1 | LAND O LAKES® All-Natural Egg | |
| 1 3/4 | cups Gluten-Free Flour Blend (see below) | |
| 1 | teaspoon guar gum | |
| 1/2 | teaspoon baking powder | |
| 1/2 | teaspoon salt | |
| 32 | dark chocolate kiss-shaped candies, unwrapped | |
| 1/2 | cup sparkling sanding sugar or sugar |
Heat oven to 350°F. Place butter and bittersweet chocolate in large microwave-safe bowl. Microwave on HIGH (100% power), stirring every 30 seconds, until melted and smooth (1 to 2 minutes). Cool 10 minutes.
Add 3/4 cup sugar and egg to cooled melted chocolate mixture; beat at medium speed until well mixed. Reduce speed to low; add flour blend, guar gum, baking powder and salt. Continue beating until well mixed.
Shape dough into 1-inch balls. Press 1 chocolate candy into each ball; form dough around candy to completely cover.
Place 1/2 cup sugar in small bowl; roll balls in sugar. Place 1 inch apart onto lightly greased cookie sheets. Bake for 9 to 11 minutes or until set. Cool 5 minutes on cookie sheet. Serve warm.
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, however, the FDA and USDA have yet to define the term "gluten-free". We recommend reading all ingredient labels on food products thoroughly for recipe success.
GLUTEN-FREE FLOUR BLEND: To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.
MAKE AHEAD TIP: Shape cookies; roll in sugar. Place in container with tight-fitting lid. Store at room temperature up to 2 hours or refrigerate until ready to bake.
REHEATING TIP: Place 2 cookies onto microwave-safe plate. Microwave on HIGH (100% power) until centers are melted (15 to 30 seconds). Do not over-heat.
