GF Thin MInts

This is the kind of cookie I love to eat and hate to make. Buttery, crumbly. Just a bear to roll out as easily and prettily as every blog photo out there would have you believe. I see these expanses of perfectly rectangular, smooth dough and know there must be some kind of trickery involved. When I roll out these kinds of doughs, it's ugly. Messy. The dough breaks, splits and sticks to the rolling pin no matter how much I sugar the counter and the pin.

Fortunately, these were also meant to be dunked in chocolate, so who cares how ugly the getting-there is?

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I'm not wild about gluten free stuff. I think most things produced in a home kitchen have a sandy consistency, and store bought are filled with all sorts of dubious ingredients. You know what, though? These ain't bad. I'm sure it's that they got dipped in chocolate mint... Anyway, my boss is now gluten free for health reasons, so I am going to try to make things that she can eat at least once in a while. I can't commit to always!

I used this recipe, tweaking it only by using half the butter in favor of coconut oil for the other half and swapping out the regular flour for a gluten free mix I'd gotten ages ago. The edges of the cookies were fluted slightly in raw state. Even mixing in a different fat, they still lost shape when baked.