Submitted by Jamie Gamage
Prep time 20-25 minutes
Chill time 1-2 hours
Baking time: 10-14 minutes per batch
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
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.