Ingredients:
48 Hershey’s Kisses
½ C shortening
¾ C Peanut Butter (O.C. used Peter Pan)
1/3 C granulated sugar
1/3 C light brown sugar
1 egg
2 TBSP milk (I used 1%)
1 Tsp. Vanilla extract
1-½ CGF Flour Mix (I used rice, potato starch & tapioca)
1 Tsp Xanthan Gum
1 Tsp baking soda
½ Tsp salt
Granulated Sugar
Directions:
1. Heat oven to 375°. Remove wrappers from chocolate (you may want to not unwrap all 48, as this recipe didn’t make that many cookies for the o.c. ~ she got about 37).
2. Beat shortening & peanut butter until well blended. Add sugars and beat until fluffy. Add egg, milk & vanilla; beat well.
3. Mix together flour, xanthan gum, baking soda, salt and then mix into wet into peanut butter mixture. Refrigerate dough for 30 – 60 minutes.
4. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
5. Bake 8 – 10 minutes or until lightly browned. Immediately press a Hershey’s Kiss into the center of each cookie; cookie will crack around the edges. Remove cookie to wire rack. Cool Completely.
Makes about 4 dozen according to the recipe, I got 37.
Recipe from: GlutenFreeIsLife blog - 10/23/08
