GLUTEN-FREE SNOW CAPPED TRUFFLE COOKIES

Gluten-Free Snow Capped Truffle Cookies image

Lovely little truffle cookies hide a surprise caramel inside. Yum!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 40

Number Of Ingredients 11

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Ingredients

2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/2 cup unsweetened baking cocoa
1 teaspoon xanthan gum
1/2 cup chopped pecans
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon gluten-free vanilla
1 egg
40 gluten-free chewy caramels in milk chocolate, unwrapped
1/2 cup white vanilla baking chips

Steps:

Heat oven to 400°F. In medium bowl, stir together flour blend, cocoa, xanthan gum and pecans; set aside.
In large bowl, mix butter, granulated sugar, brown sugar, vanilla and egg. Stir in flour blend mixture until thoroughly combined (dough will be dry). Shape about 1 tablespoon dough around each caramel. Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack.
In small microwavable cup, microwave chips uncovered on Medium-High (70%) 30 seconds. Stir; heat in 10-second increments, stirring until smooth. Dip top of each cookie into melted chips; shake off excess. Let stand until set.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 10 g, TransFat 0 g