<<Disclaimer: Verify this information before applying it to your situation.>>

Hi to all,

Since I had so many people who wanted me to e-mail the recipe for thin
mints, I thought I would just send it once to the list.

GF THIN MINT COOKIES:

1-1/2 Cup GF Flour (I use Bette Hagman's 4 flour rice mix)
1/3 Cup plus 1 Tablespoon Cocoa
1/4 teaspoon salt
1/2 Cup Butter
1 Cup white sugar
1 egg
1/2 teaspoon mint extract (I use McCormick's)
3 (1 oz. squares semisweet chocolate)(I think I doubled this amount for
more glaze)
1/4 Cup Butter
1/2 teaspoon xanthan gum

In a large bowl, beat 1/2 cup butter until creamy.  Add the sugar, and
beat until mixed well.  Beat in egg and mint extract.  Mix GF flour,
cocoa and salt together and add mixture by halves into creamed mixture,
beating well after each addition.  Divide dough in half.  On lightly
floured surface roll dough into two 1-1/2 inch diameter cylinders.  Wrap
each cylinder in waxed paper and refrigerate 5 hours.

Preheat oven to 350 degrees.

Prior to baking, place cylinders in freezer for 30 minutes.

Remove one cylinder at a time, and slice 1/4 in thick pieces with very
sharp knife.  Place on cookie sheets about 1-1/2 inches apart.  Bake 10
to 12 minutes.

Melt 1/4 cup butter and the semisweet chocolate in a double boiler or in
the microwave.  Drizzle over the warm cookies.

LET COOL AND HARDEN COMPLETELY

NOTE:  I found that this last step worked best if you place the cookies
on a wire rack and then drizzled the chocolate over them.  That way the
coating will not puddle around the cookie.

I know that these sound like a lot of work but they are definately worth it!

By the way, many people responded that they did not know how to access
the archives.  You can get there at http://maelstrom.stjohns.edu/
archives/celiac.html  This is a very helpful place to get information
and recipes that have been posted to this list over the past years.  I
use them all the time!

Good Luck and happy baking,

Beth
El Dorado Hills, CA