This recipe came from our friends at Seattle Weekly
. All we did was substitute the gluten-full ingredients like the flour for gluten-free options. This recipe shows the gluten-free ingredients we used.
1/2 cup of butter (softened)
1/4 tsp of salt
1 cup of white sugar
1 1/4 cups Bob's Red Mill All Purpose Gluten-Free Flour
1/2 tsp of mint extract
1/2 cup of unsweetened cocoa powder
3 squares of semisweet chocolate (chopped)
1/4 cup of butter
Preheat the oven to 350 degrees.
Stir together the sugar and softened butter until combined, beat in the egg, and add the mint extract. In a separate bowl mix together the gluten-free flour, cocoa, and salt. Add the flour mixture to the butter mixture.
This is when it becomes difficult if you don't have a automatic mixer. The dough will be very dense (like the cookies themselves). We took the easy route to mix the flour and liquid ingredients and just used our hands.
Put the dough in the fridge - how long is really up to you. Seattle Weekly's recipe recommended refrigerating the dough for four hours, they did 40 minutes. Us? We left it to sit in the cold for 2 hours.
Roll the dough out onto wax paper and use a shot glass to form the cookies. Once done they'll be the perfect thin mint size. Put them in the oven for 12 minutes and let them cool once they're done.
While cooling melt the 1/4 cup of butter together with the chocolate in the microwave or on the stove. To make the cookie more legit add another splash of mint extra to the chocolate mixture.
Dip the cookies into the chocolate mixture and set them on a fresh sheet of wax paper to dry. This recipe makes between two and four dozen cookies.