1 1/2 cups (210 g) high-quality all-purpose gluten-free flour
¾ teaspoon xanthan gum (omit if your blend already contains it)
¾ teaspoon baking soda
¼ teaspoon kosher salt
½ cup (109 g) packed light brown sugar
¼ cup (50 g) granulated sugar
9 tablespoons (108 g) vegetable shortening, melted and cooled
2 extra-large eggs (120 g) at room temperature, beaten
3/4 teaspoon pure peppermint extract
1 teaspoon pure vanilla extract
Green gel food coloring (optional)
1 package (4.75 oz.) Andes mints, roughly chopped, tossed with 1 teaspoon cornstarch
Preheat your oven to 300° F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt, brown sugar and granulated sugar, and whisk to combine well, working out any lumps in the brown sugar. Add the butter, eggs, peppermint vanilla and optional food coloring, mixing well after each addition. The dough will be soft but will hold its shape when scooped. Add the Andes mint pieces and cornstarch to the cookie dough, and mix until the pieces are evenly distributed throughout.
Drop the dough by the tablespoon on the prepared baking sheets, leaving about 2 inches from one to the next as they will spread during baking. With wet fingers, press down evenly on each tablespoon of soft dough to make a disk, smoothing to ensure a circular shape.
Place the first baking sheet in the center of the preheated oven and bake, rotating once, for 9 minutes or until lightly golden brown on the edges and just set in the center. Allow to cool on the baking sheet until firm, about 5 minutes. Transfer to a wire rack to cool completely.Repeat with the remaining baking sheets, one at a time.
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