Gluten Free Vegan Thin Mints

• 1
  
  cup rice flour
  
• ¹⁄₂
  
  cup sorghum flour
  
• ¹⁄₄
  
  cup millet flour
  
• ¹⁄₄
  
  cup sweet rice flour
  
• ¹⁄₄
  
  cup arrowroot
  
• 7
  
  tablespoons dark unsweetened cocoa, sifted
  
• ¹⁄₂
  
  teaspoon salt
  
• ¹⁄₂
  
  cup vegan margarine, room temperature
  
• 2
  
  tablespoons shortening
  
• ³⁄₄
  
  cup sugar
  
• ¹⁄₄
  
  cup brown sugar
  
• 3
  
  tablespoons soymilk or 3 tablespoons rice milk
  
• 5
  
  tablespoons vodka
  
• ¹⁄₂
  
  teaspoon pure vanilla extract
  
• 1
  
  tablespoon peppermint extract
  
• 10
  
  ounces bittersweet chocolate
  
• 1
  
  tablespoon shortening
  
• ¹⁄₂
  
  teaspoon peppermint extract
  

directions

• In a small bowl, whisk together flours, starch, cocoa powder and salt.
• In a large bowl, cream together margarine, shortening and sugars.
• Add soymilk, vodka and extracts. The mixture will look curdled.
• Gradually, add in the flour mixture until fully incorporated.
• Shape dough into two logs, about 1 1/2” in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
• Preheat oven to 375F, line baking sheets with parchment or silicone.
• Slice dough into rounds not more than 1/4” thick – otherwise they will not be crisp.
• Place on the sheets fairly close together – they don’t spread that much.
• Bake 14 – 15 minutes.
• Cool cookies completely on a wire rack before dipping in chocolate.
• Combine chocolate and shortening in a double boiler over simmering water.
• Melt until chocolate is smooth. Stir in the extract.
• Dip each cookie in melted chocolate and transfer to a wire rack set over a piece of wax paper to set up for at least 30 minutes – 1 hour.