1 cup unsalted butter (fat free) 1 1/2cup of splender (granulated ½ cup of splender brown sugar 1 egg 1 tsp of walnut extract or (vanilla) 1/2tsp peppermint extract 2 cups of all purpose flour or (2 cups gluten free flour) 1/3 unsweetened cocoa ½
1preheat oven to 350 degrees. Combine butter, 1 cup of granulated sugar
And brown sugar and beat with mixer until creamy. Add egg vanilla and peppermint extract and continue beating. Shape dough into 1-inch balls and roll through remaining sugar. Place on an ungreased baking sheet and bake for 10-13 minutes. As soon as you remove them from the baking oven press one half of a crème de menthe candy on each cookie cool before serving.