Well, I never did make it out to my studio this week…. the blizzard kept me in until Saturday, and then I only got out to pick up artwork from a gallery show in Denver.
So, I thought I’d share a favorite Christmas cookie recipe. And, since more of my friends and family are being diagnosed as gluten-intolerant, I’ve adapted it to make it gluten-free. Enjoy – Merry Christmas!
David Castle’s Mint Sandwich Cookies
2 cups flour
[gluten-free: instead of 2 cups flour, substitute: 2/3 cup superfine white rice flour, 2/3 cup corn starch, 2/3 cup tapioca flour, and 2 teaspoons potato flour]
½ cup cocoa
2 teaspoons baking soda
2/3 cup unsalted butter
¾ cup granulated sugar
¼ cup light corn syrup
24 round York Peppermint Patties (unwrapped)
Combine flour(s), cocoa, baking soda, and salt in small bowl. Beat butter, white sugar and corn syrup until creamy. Beat in egg. Gradually mix in flour mixture. Refrigerate dough for 2 hours. Roll dough into scant 1” balls and roll in white granulated sugar. Bake on an ungreased baking sheet in a preheated 350-degree oven for 10 to 12 minutes. Immediately remove half of the baked cookies, placing them upside down on a wire rack. Working quickly, place a peppermint patty on each inverted cookie and top with a second cookie from the baking sheet. Let stand for 3 minutes and then using a flat hand, gently flatten the sandwich (using a slight twisting motion helps) so the melted peppermint patty oozes to the cookie edge.
Makes about 2 dozen cookies.