I have had good success substituting a one-to-one gluten-free flour mix for the wheat flour.
This recipe is recorded in honour of my Aunt Holdina Voth who faithfully made these for us every Christmas.
The Mennonites that I grew up with called these Gruznikje (which is unpronounceable unless you speak Plautdietsch--Mennonite low german) or Pfefferminzküake. These are really tasty and not too difficult.
There are a few things to watch out for when you make these:
2 3/4 cups flour 1 egg 1 tbslp butter 1 cup cream 1 cup white sugar 1 tblsp baking ammonia (baking powder nowadays) 1 tblsp peppermint extract (may be too much for some) 1) Cream the butter and sugar, add the egg and flavouring then cream. 2) add the dry ingredients -- the dough should be soft. Do not overwork it. 3) Roll out (1 cm thick) and cut with cookie cutters Bake carefully at a low temperature (165 °C) for about 10 minutes. They should just have a hint of brown on the bottom. These cookies get quite tough if they are overcooked. Ice with a thin sugar icing, dyed green of course!