Gluten Free White Chocolate and Peppermint Cookies
Author: Jeanine Friesen
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup white chocolate chips
1/2 cup crushed peppermint candy canes (about 7)
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla.
Sift all remaining dry ingredients together to mix well.
Stir the dry ingredients into the butter, sugar & egg mixture. Mix in the chocolate chips and crushed candy canes.
Form into small balls (about 1 1/2 tsp each) and place on prepared cookie sheets, leaving 2" between cookies.
Bake approximately 12 minutes in the preheated oven. For best results, take them out while they are still slightly doughy. Allow cookies to cool for a few minutes on the cookie sheets before transferring to wire racks to cool completely.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2012/12/gluten-free-white-chocolate-and-peppermint-cookies.html