There’s a lot of cookie baking be done in the house. Christmas is by far my favorite holiday season and Christmas cookie baking is the best. The past few years I even made a seasonal job out of it – selling various kinds of cookies/candies/cupcakes to friends and parents co-workers. Last year I made over 100 dozen cookies and made a little profit from it, but I had more free time since I was on winter break from school and was only working 20 hours a week. Fast forward a year and I am now working 40 hours and making Christmas cookies for others does not have the same appeal… I’d rather spend the time I have making cookies to eat ;).
I’ve already made a few different kinds, and there are many more in the making (well, at least 11 more!). All gluten free and absolutely delicious. Hope you enjoy this little theme!
Chocolate Peppermint Drops
- 4 oz butter
- 1 cup organic sugar
- 1 egg
- 1/2t vanilla
- 1/2t baking powder
- 1/2t salt
- 1c gluten free Bisquick*
- 1/2c organic cocoa powder, sifted.
- Candy Cane Kisses, unwrapped1. Preheat oven to 350 degrees.2. Whip together the butter and sugar until light and fluffy. Add in the egg and vanilla and mix well.3. Add in the baking powder and salt.4. Combine the Bisquick and cocoa powder and add to the butter mixture a little at a time.5. Scoop into table spoon size drops and roll into balls. Flatten slightly. If too sticky, put them in the fridge for a few minutes to set up.6. Place on a cookie sheet lined with parchment paper, leaving a little room in between each dough ball. They don’t spread very much so you can place fairly close together.7. Bake 10-12 minutes until set, but not over baking.8. Immediately place a Candy Cake Kiss in each one. Do not place back in the oven with the kiss because they melt really easily!9. Let set up completely before serving.
Recipe adapted from Martha Stewart
*Not gluten free? Just sub out the gluten free Bisquick with flour.
I love the combination of chocolate and peppermint, easily my favorite. And they look so festive!