12 oz dark or semi-sweet gluten and dairy free chocolate
1 Tablespoon shortening
1/8 teaspoon pure peppermint oil (NOT flavoring or extract)
In a bowl, whisk rice flours, sorghum,cornstarch, cocoa powder, baking powder, xanthan and salt until well blended. Set aside.
In the bowl of your mixer, cream shortening and sugar together until fluffy. Add egg and mix well. Add dry ingredients. Blend. It will seem dry at first but will come together as it is mixed. The dough will be a stiff dough, about as stiff as play dough.
Roll dough into a log about 1 1/2″ in diameter. Wrap in plastic wrap and let chill for about 1/2 hour to an hour. Slice the dough log into sloces just under 1/4″ thick. If dough is too firm, it may crack during slicing. Allow the dough to warm a bit on counter if this happens.
Bake cookies in 350 degree oven for 10 to 12 minutes. Cool completely on a cooling rack.
Melt chocolate and 1 Tablespoon shortening in a dry pan on the stove (stir constantly) or a bowl in the microwave. Be sure to not let any water or moisture touch the chocolate as it will seize and ruin the chocolate. When chocolate is mostly melted, but there is a few pieces left, remove from heat and add peppermint oil. Stir chocolate more until all is incorporated into the chocolate and it is smooth.
Balance a cooled cookie on a fork. Lower cookie into chocolate, covering all surfaces. Tap excess chocolate off cookie back into bowl. Place cookie on a cooling rack covered in plastic wrap. Allow chocolate to set. Chilling the cookies will speed the chocolate setting up.