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About The Author


Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or On Twitter: @susansaxelrod

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Posted: November 29, 2012

Gluten/Lactose-Free Dark Chocolate Peppermint Blossoms

Written by: Susan Axelrod

Submitted by Jamie Gamage

Prep time 20-25 minutes
Chill time 1-2 hours
Baking time: 10-14 minutes per batch

Makes: 24

1/2 cup Earth Balance vegan butter sticks (softened)
1/2 cup shortening
1 cup sugar
1 cup special dark cocoa powder
2 teaspoon baking powder
1 egg
2 tablespoon Lactaid milk
1 teaspoon peppermint extract
1 1/2 cup gluten-free flour
24 peppermint kisses

In large mixer cream together butter and shortening until light and fluffy on medium for 30-45 seconds.

Add sugar, cocoa powder, baking powder, scrape sides of bowl.

Add egg, milk, mint extract, when mixed together slowly add in the flour. Mix until fully combined, dough should form a ball.

Shape into a solid ball, cover bowl, chill for 1-2 hours.

Preheat oven to 350 degrees.

Line cupcake tin (24) with cupcake papers.

Shape dough into 1-inch balls and place in cupcake liners.

Bake 10-14 minutes or until edges are firm.

Immediately press peppermint  kiss in the middle of the cookie.

Let cookies cool before removing from cupcake tins.

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