Peppermint Drop Cookies (gluten-free variety in post #2)

Peppermint Drop Cookies, by Genkicoll
(see the gluten-free recipe in the next post)

2/3 cup butter or margarine, softened
1/3 cup applesauce (yes, applesauce )
1 cup sugar
1 tsp vanilla
2 3/4 cups flour
1 tsp baking powder
1 tsp salt
1/2 cup crushed starlight mints or candy canes

Coating:
1/3 cup crushed starlight mints or candy canes
1 cup powdered sugar

Mix together ingredients for coating in a LARGE bowl and set aside

Heat oven to 375 degrees.

Beat butter and sugar until creamy, then beat in applesauce and vanilla.

In another bowl, mix together flower, baking powder, salt and crushed peppermint candy. Gradually add to butter mixture, blending thoroughly.

Pour/place dough on plastic wrap, form into a ball and wrap tightly. Refrigerate until COLD. Use spoon and drop rounded spoonfulls on to lightly greased (or non-stick) baking sheet (may form into balls if desired, but it takes a LOT of time and doesn't make much difference on the shape). Refrigerate unused cookie dough until ready to use.

Bake until BARELY browned on the bottom - do not overcook. Once cooled enough to hold its shape, remove from baking sheet and coat thoroughly with coating mixture. Set aside to cool.

Peppermint Drop Cookies:
the gluten-free variety

2/3 cup butter or margarine, softened
1/3 cup applesauce (yes, applesauce )
1 cup sugar
1 tsp vanilla
2 3/4 cups Bob's Red Mill Gluten-free all-purpose flour (contains flours from potatoes, sorghum, tapioca, garbanzo and fava beans)
1 1/3 tsp xanthan gum (a thickening agent that replaces the gluten in wheat flour)
1 tsp baking powder
1 tsp salt
1/4 cup crushed starlight mints or candy canes

Coating:
1/3 cup crushed starlight mints or candy canes
1 cup powdered sugar

Mix together ingredients for coating in a LARGE bowl and set aside

Heat oven to 375 degrees.

Beat butter and sugar until creamy, then beat in applesauce and vanilla.

In another bowl, mix together flower, baking powder, salt and crushed peppermint candy. Gradually add to butter mixture, blending thoroughly.

Pour/place dough on plastic wrap, form into a ball and wrap tightly. Refrigerate until COLD. Use spoon and drop rounded spoonfulls on to lightly greased (or non-stick) baking sheet (may form into balls if desired, but it takes a LOT of time and doesn't make much difference on the shape). Refrigerate unused cookie dough until ready to use.

Bake until BARELY browned on the bottom - do not overcook. Once cooled enough to hold its shape, remove from baking sheet and coat thoroughly with coating mixture. Set aside to cool.

I made this version for the first time today, and I actually like them BETTER than the wheat version!!