1 cup (2 sticks) butter, room temperature
1 cup powdered sugar
1 tsp vanilla extract
1 tsp peppermint extract
1 cup unsweetened cocoa powder
3/4 tsp salt
1 1/2 cups gluten free cake flour (all purpose flour would work just fine)
1 pound good quality semi-sweet or bittersweet chocolate, chopped
Peppermint extract to taste (about 1 teaspoon)
- In a mixer cream the butter until fluffy. Add the powdered sugar and continue to cream, scraping the sides of the bowl as necessary. Stir in the vanilla and peppermint extract, salt, and cocoa powder. Mix until the cocoa powder is incorporated. Add the flour and mix just until the batter is crumbly. Turn the dough out onto a clean counter, gather it into a ball, and knead it together into a nice, smooth mass. Divide the dough into 2 halves and flatten into disks. Wrap in plastic and chill for 15 min.
- Preheat oven to 350 F .
- On lightly floured surface, roll out dough to about 1/4 inch thickness. If the dough is too firm to roll you can microwave it for 5 seconds. Using a cookie cutter, cut out the cookie shapes and transfer to a baking sheet.
- Bake cookies for 10-12 min. Remove the cookies from the oven and allow them to cool completely on a wire rack.
- To prepare the chocolate-peppermint coating, in a microwaveable bowl, heat chocolate and peppermint extract in short 15-20 second bursts to melt the chocolate, frequently stirring until smooth.
- Using a fork, gently drop the cookies one at a time into the chocolate coating. Flip to coat all sides. Lift the cookie out of the chocolate with the fork and tap the fork on the side of the bowl to remove any extra chocolate off the cookie to achieve a thin, even coating of chocolate. Place on a parchment lined baking sheet, and repeat for the remaining cookies. Place the cookies in the refrigerator or freezer to set.