In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
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.