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Chocolate Mint Snow Topped Cookies

If the cookie dough makes it to the oven, this recipe make delicious cookies!  I confess, I had cookie dough for dinner tonight, and I loved every bite of it.  The cookie dough tastes just like a brownie with a mint flavoring to it, each bite causing my tastebuds to scream out for more.  It definately makes a delicious treat even if you don’t bake them.

A friend of mine made brought these cookies to one of my holiday Christmas Cookie Party exchanges a few years ago.  (Before going gluten free)  I remember loving these cookies.  I called her and asked her for her recipe.  I made a few modifications to accomodate gluten free and added my daughters favorite flavor of mint, and wa-lah, delicous cookies.    I am going to wrap these up in sets of four and tie wtih curly ribbon and sell them at our holiday bake sales we get to participate in this weekend.  I imagine they will be a hit.  Enjoy!

1 3/4 cups Mama’s Almond or Coconut Blend Flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. xanthan gum

1/2 cuip butter or dairy free margarine  (Spectrum buttery sticks are best for dairy free)
1 cup sugar
2 tsp. vanilla
1 tsp. mint extract
2 eggs

1 1/2 cups semi-sweet chocolate chips, melted  (Enjoy Life are dairy free)
Extra chocolate chips, if desired

1 cup powdered sugar, for rolling dough

Directions:  Preheat oven to 350 degrees.

In a medium bowl, combine flour, baking powder, salt and xanthan gum.  Mix well and set aside.

In a medium bowl, melt chocolate chips in microwave over 50% power.  Cool slightly.

In a mixing bowl, cream butter and sugar till soft.  Add sugar, vanilla and mint.  Mix well.  Scrape down sides of bowl.  Add eggs and mix until combined. Add melted chocolate and mix until combined.  Slowly pour in flour mixture until all flour is combined.  If desired add chocolate chips.

Divide dough into two parts and place on wax paper.  Roll into logs and place in freezer for about 10-15 minutes.

Pinch off 1-1 1/2 inch pieces of dough and roll into a ball.  Roll generously in powdered sugar.  Place on baking sheet 2 inches apart.

Bake for 12-14 minutes.  Allow cookies to rest on baking sheet for about 1 minute before removing to cooling rack.

Makes 30-36 cookies.

Note:  Gluten Free Mama sprinkles a little extra powdered sugar on top of the cookie dough ball after it is placed on the cookie sheet for better presentation during cooking.

© Rachel Carlyle, 2010

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