Gluten-Free Chocolate Cherry Peppermint Tassies

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.

 

Gluten Free Chocolate Cherry Peppermint Tassies Recipe Image

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Gluten-Free Chocolate Cherry Peppermint Tassies
Gluten Free Chocolate Cherry Peppermint Tassies Recipe
Prep Time
15 mins
Cook Time
25 mins
Total Time
1 hr 45 mins
 
Course: Dessert
Cuisine: American
Servings: 48 cookies
Calories: 99 kcal
Author: Carol Kicinski
Ingredients
  • 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
Instructions
  1. Spray 2 (24 cups each) mini muffin pans with cooking spray.
  2. Grind the candy canes in the food processor until very finely ground. Remove from the food processor and set aside.
  3. 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.
  4. Preheat oven to 325 degrees.
  5. Using your thumb or the end of a French rolling pin, press a hole into the center of each ball of dough.
  6. 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.
  7. 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.
  8. Bake for 25 minutes. Let cool in pan for 5 minutes then remove to a wire rack to finish cooling.
Nutrition Facts
Gluten Free Chocolate Cherry Peppermint Tassies Recipe
Amount Per Serving
Calories 99 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 17mg6%
Sodium 37mg2%
Potassium 14mg0%
Carbohydrates 12g4%
Sugar 8g9%
Vitamin A 175IU4%
Calcium 12mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baking Bites Gluten-Free Gluten-Free Recipes Holiday Maraschino Cherries Mint Tassies
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  1. Misty Valaer
    December 18, 2014

    Would love to receive gluten free recipes by email.

    1. Carol Kicinski
      January 6, 2015

      Hi Misty,

      That’s great to hear! I’ll make sure we add you to the list!

      xo,
      Carol

  2. Pingback: Weekly Gluten-Free Menu Plan -- Peppermint

  3. January 7, 2015

    well, its an interesting blog….

    1. Carol Kicinski
      February 23, 2015

      Thanks!

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