This recipe comes to us from Jo Ann Boyd.

Ingredients:
½ cup Butter Crisco
1 cup fine rice flour
1 ¼ cups light brown sugar
½ cup potato starch
¾ cup peanut butter
¼ cup tapioca starch
1 egg
1 teaspoon baking powder
3 tablespoons milk
¾ tsp baking soda
1 tablespoon vanilla
¼ teaspoon salt
Approx. 60 Hershey Kisses, unwrapped
Sugar, optional

Directions:
In large bowl combine first 6 ingredients and beat until well blended. In separate bowl combine all dry ingredients until well blended. Stir the rest of ingredients into Crisco mixture at Lo speed. Form into walnut size balls and roll in sugar, if desired. Place about 2 inches apart on un-greased cookie sheets. Bake at 375F degrees for approx. 8-10 minutes or until set, but not hard. Remove from oven and push Hershey Kiss into center of each cookie. Cool 5 min. before removing to racks. Cool until Kiss hardens again. Makes about 4 ½ dozen cookies.

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