Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix cake mix, eggs and oil in a large bowl until well combined. drop by teaspoonful 2 inches apart onto ungreased cookie sheets. bake for 8 to 10 minutes at 350°f. place cookies on cooling racks. while still warm place a piece of the mints onto each cookie until chocolate softens. (this will only take a minute or two.). with a toothpick swirl the mint around to "frost" each cookie. let cool completely. store in an airtight container. these can be made ahead of time and frozen in an airtight container for up to 3 months.

Target recipe: cream butter, then cream shortening. add sugar and mix. add remaining ingredients and mix well until smooth consistency. roll a golf-ball size amount of batter into a ball. place on greased cookie sheet. bake at 325 degrees about 25 minutes. keep checking to see if they are not too doughy, or too done. frost with white frosting. italian white frosting: beat egg whites until stiff. add sugar and juice. stir until completely mixed. dip chocolate cookies into frosting mixture upside down, holding onto bottom. place on waxed paper until frosting dries. when dried, put into covered containers. makes enough frosting for approximately 10 dozen cookies.