Julia's Guardian Angel Fund

Wednesday, December 22, 2010

Gluten free, egg free, dairy free Peppermint Meltaways

Yum, yum, yum!


  • 1 cup Earth Balance Buttery Spread, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon peppermint extract
  • 1-1/4 cups Bob's Red Mill gluten free all-purpose flour
  • 1/2 tsp xanthan gum
  • 1/2 cup cornstarch
  • 2 tablespoons Earth Balance Buttery Spread, softened
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons milk-substitute like Vance's Dari-free
  • 1/4 teaspoon peppermint extract
  • 2 to 3 drops red food coloring, optional
  • 1/2 cup crushed peppermint candies


  • In a small bowl, cream Earth Balance Buttery Spread and confectioners' sugar until light and fluffy. Beat in extract. Combine gf flour, xanthan gum and cornstarch; gradually add to creamed mixture and mix well.
  • Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
  • In a small bowl, beat Earth Balance Buttery Spread until fluffy. Add the confectioners’ sugar, milk substitute, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3 dozen.

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