shortbread peppermint pattie cookies

gluten-free shortbread peppermint pattie cookies
inspired by my grandma, elizabeth mitchell
bakes 13 – 14 sandwich cookies

note 1: Here's the gluten-free shortbread recipe, but if you don't need to be gluten-free, go with your favourite basic shortbread recipe. Make sure you do the sandwiching while the cookies are still warm, so they slightly melt the peppermint pattie and make it stick.

note 2: I'll try to get you weights soon!

1/2 c. cornstarch
1 c. brown rice flour
1/2 c. icing or confectioner's sugar
1/2 tsp. salt
3/4 c. butter
13 – 14 small chocolate-covered peppermint patties (I like York)


Prepare a pan with parchment paper or a silicone lining.

Stir the cornstarch, brown rice flour, icing sugar and salt together to form one flour. Cut the butter into 6 or 8 pieces and drop into the bowl. Blend together until it forms a dough.

Shape into balls that are slightly smaller than 1 inch (2.5 cm) in diameter. Place on baking sheet at least 1.5 inches apart. Press down with a fork slightly to make a fat pattie. Chill at least 10 minutes.

Bake in 300 degree Fahrenheit oven for about 18 – 20 minutes, until the edges have just the tiniest hint of colour. Don't overbake.

Leave the cookies on the pan but place the pan on a rack. In about 4 – 5 minutes, get out a cutting board and carefully put the cookies on it upside-down. (They are in a fragile state right now.) Gently press a peppermint pattie down on one shortbread cookie and gently press another shortbread cookie on top. Place on rack to cool.