I found this great gluten free blog the other day while hunting out new Christmas cookie recipes that were gluten free. It was called "It's Just Not Dinner Without Cat Hair" . So I decided to try it and it was fantastic. I recommend this recipe. The cookie part was wonderful - chocolate was the icing on the cake.
Surprise Package Cookies
½ cup butter
½ cup sugar
1/4 cup packed brown sugar
½ tsp vanilla
1 tsp GF baking powder
1/3 tsp celtic salt
2/3 cup white rice flour
1/3 cup tapioca starch
¼ cup cornstarch
2 tbsp sweet rice flour
1 ¼ tsp xanthan gum
1 pkg Andes Candies (I used the Hershey's Limited Edition Mint Mini Bars and broke in 1/2)
In a mixing bowl, cream the butter and sugars together. Add the egg and beat well. Add the vanilla.In another bowl, sift together the flours, baking powder, salt, and xanthan gum. Slowly add the flour mixture to the butter mixture until completely incorporated.
Refrigerate the dough for at least 3 hours.
When you’re ready to bake, preheat the oven to 375 degrees. Shape a tablespoonful of dough around 22 candies, forming rectangular cookies.
Bake on parchment paper for 10 to 12 minutes or until the cookies just begin to turn golden brown. Cool on wire racks.When the cookies have cooled, melt the remaining Andes Candies and drizzle over the cookies.