Ingredients

• 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

Instructions

1. In a small bowl, whisk together flours, starch, cocoa powder and salt.

2. In a large bowl, cream together margarine, shortening and sugars.

3. Add soymilk, vodka and extracts. The mixture will look curdled.

4. Gradually, add in the flour mixture until fully incorporated.

5. 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.

6. Preheat oven to 375F, line baking sheets with parchment or silicone.

7. Slice dough into rounds not more than 1/4” thick – otherwise they will not be crisp.

8. Place on the sheets fairly close together – they don’t spread that much.

9. Bake 14 – 15 minutes.

10. Cool cookies completely on a wire rack before dipping in chocolate.

11. Combine chocolate and shortening in a double boiler over simmering water.

12. Melt until chocolate is smooth. Stir in the extract.

13. 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.