Gluten Free Chocolate Cherry Peppermint Tassies Recipe
Every year during the holidays, I make dozens and dozens of gluten free cookies to give to friends and family. It is one way I have of sharing my lifestyle and showing them how tasty and lovely my gluten free life is.
To my way of thinking there is no better gift to give someone, than one that comes from the heart – and the kitchen.
For years I have made pecan tassies. Tassies are a traditional southern cookie that are like mini pecan pies. This year I am adding a new twist to my old standby – Chocolate Cherry Peppermint Tassies. Pretty little cookies that taste sort of like a peppermint brownie bite filled with a cherry – the holidays in a cookie!
Recipe notes: Use a good quality gluten free flour blend that contains xanthan gum. If your flour doesn’t have xanthan gum, add 1 teaspoon to your flour. You can find natural maraschino cherries that are free of dye and high fructose corn syrup online or even at the grocery store these days.
- 25 2 ½ inch candy canes or peppermint candies
- 1 cup plus 1 tablespoon unsalted butter
- 6 ounces cream cheese at room temperature
- 2 cups gluten free flour blend
- 4 tablespoons unsweetened cocoa powder
- 1 cup sugar use divided
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt use divided
- 1 large egg
- 48 maraschino cherries with stems – reserve 2 tablespoons of the maraschino juice
Spray 2 (24 cups each) mini muffin pans with cooking spray.
Grind the candy canes in the food processor until very finely ground. Remove from the food processor and set aside.
Put 1 cup butter and the cream cheese in the food processor and process until smooth. Add the flour, cocoa powder, ½ cup sugar, 1 tablespoon vanilla, and ¼ teaspoon salt. Process to combine. Add ½ cup of the ground candy canes and process to combine. Divide the dough into 48 balls. Place 1 ball in each muffin tin and refrigerate for 1 hour.
Preheat oven to 325 degrees.
Using your thumb or the end of a French rolling pin, press a hole into the center of each ball of dough.
Whisk together the 2 tablespoons reserved maraschino cherry juice with 1 tablespoon melted butter, ½ cup sugar, ¼ teaspoon salt, the egg, and 1 teaspoon vanilla. Spoon the mixture into each hole.
Pat the cherries dry with paper towels and place one in each hole on the filling. Sprinkle the cookies with the remaining crushed candy canes.
Bake for 25 minutes. Let cool in pan for 5 minutes then remove to a wire rack to finish cooling.
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