Peppermint Candy Shortbread Cookies

[cruelshoes]

Modified from A Recipe for Togetherness Website. These tender little morsels will melt in your mouth. The crushed candy in the dough gives them a lovely pink tint. The cookies themselves are not terribly sweet, but get a sweetness boost from the icing and candy on top. Yield - 3.5 dozen cookies




Peppermint Candy Shortbread Cookies
Cookies:
1 cup butter (no substitutes)
1/4 cup granulated sugar
1/4 cup crushed GF peppermint candy (I used Spangler candy canes)
1-1/2 teaspoons pure vanilla extract
1-1/2 cups Brown Rice Flour Mix (see note below)
1/2 cup sweet rice flour
1/2 teaspoon xanthan gum
1/4 cup corn starch
Parchment Paper

Frosting:

1 cup confectioners sugar
1 to 2 tablespoons milk
1/2 teaspoon pure vanilla extract
2 tablespoons crushed GF peppermint candy (I used Spangler candy canes)



MIX butter, sugar, crushed candy and vanilla thoroughly using an electric mixer. In a separate bowl, combine Brown Rice Flour Mix, sweet rice flour xanthan gum and corn starch, whisking to combine. Gradually blend dry ingredients into butter/sugar mixture.

FORM into 1-inch balls and place on parchment paper lined baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking.)

BAKE in a preheated 300 F oven for 25 to 30 minutes, or until bottoms begin to brown.

COOL for 5 minutes; remove to a wire rack to cool completely. Combine confectioners sugar, milk and vanilla and mix until frosting is smooth. Drizzle cookies with frosting and sprinkle with crushed candy.

Brown Rice Flour Mix
2 parts brown rice flour / 2/3 part potato starch / 1/3 part tapioca flour
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt