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Saturday, 23 May 2015

Peppermint Mint Milano Cookies!

I saw a variety of these (not gluten-free) in the store and thought they'd be perfect for a fancy gluten-free wedding cookie! They were delicious - and even froze well with ganache & peppermint in-tact, with just a tiny bit of sticking together (I was forced to eat a couple - not a hardship, I assure you).   Just one batch of my milano cookie recipe made 36 cookies, and you can easily double the recipe, if desired.  Enjoy!
Gluten Free Peppermint Mint Milano Cookies
Gluten Free Peppermint Mint Milano Cookies - ready to eat! 

Peppermint Mint Milano Cookies!
Makes 36 open-faced cookies

Preheat oven to 350F.  Line 3 baking sheets with parchment paper or silicon mat(s).

In a mixer, beat until creamed:
1/4 cup + 2 Tbsp butter, softened
1 1/4 cup powdered sugar

Mix in:
3 egg whites

Beat in:
1 Tbsp vanilla extract

Add and mix in, just until combined:
3/4 cup Kristin's Gluten-Free Flour Mix

Using the smallest size cookie scoop (1 Tbsp), scoop cookies onto prepared pans.  Place 12 cookies per pan, since these spread quite a lot during baking.

Bake 8-9 minutes at 350F, until golden around edges of cookies.  Cool 5-10 minutes before removing to a wire rack.

Once cookies are cool, spread the bottoms with mint chocolate ganache (recipe below) and dip in crushed candy cane.  Let ganache set before storing.
Chocolate on GF Milano Cookie
Ganache was spread on using the back of the spoon since we were dipping them in peppermint.
Gluten Free Peppermint Mint Milano Cookies
I returned them to the cooling racks after ganache/peppermint was added to allow them to set.  You can refrigerate them to speed up the process.

These can be eaten right away, stored in the refrigerator for 2-3 days, or frozen (I've never frozen more than a couple weeks.  They were still delicious - even straight out of the freezer).


 Mint Chocolate Ganache:

In a small saucepan over medium heat, bring to a boil:
2 Tbsp butter
1/4 cup + 2 Tbsp cream

Once butter/cream are nicely bubbling, remove from heat and mix in:
3/4 cup semi-sweet chocolate chips
1 1/4 cup powdered sugar

If desired, add 2-3 drops peppermint essential oil*.  You can also use peppermint extract ~ 1/2 - 3/4 tsp should work.  Peppermint flavoring is strong, so use sparingly and make sure to taste-test along the way so you don't end up with too much minty flavor.  

*I prefer using the DoTerra Peppermint Essential Oil in this recipe. The taste is fabulous. You can buy the DoTerra Peppermint Essential Oil at, my friend Christine's online store.  The great thing I love about the DoTerra Essential oils is that they're a very high quality and taste, and are made to be ingested - they have all sorts of other flavors that can be used in cooking and baking! 

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