3 cups powdered sugar - divided
1 and 1/4 cup butter substitute (softened)
1 tsp. peppermint extract
1 tsp. vanilla extract
1 egg
3 cups gluten free flour mix
1/2 tsp. salt
1 cup finely crushed peppermint candy - divided
granulated sugar - as needed
2-3 tbs. almond milk
1 tsp. baking powder
Heat the oven to 350 degrees.
In a large mixing bowl, combine the 1 and 1/2 cups powdered sugar, butter or margarine, peppermint extract, vanilla and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). Reduce speed to low. Add flour, baking powder and salt; beat, scraping bowl often until well blended (1-2 minutes). By hand, stir in 1/2 cup candy.
Shape dough into 3/4 inch balls; roll in granulated sugar. Place 1 inch apart on cookie sheet. Bake 10-12 minutes or until set. Cool completely
To Glaze Cookies:
In a small mixer bowl combine 1 and 1/2 powdered sugar and enough milk for desired glazing consistency. Drizzle cooled cookies with glaze. Immediately sprinkle with the remaining peppermint candy.
Enjoy!
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