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Peanut Butter Kisses (Gluten-Free)
http://www.celiac.com/articles/782/1/Peanut-Butter-Kisses-Gluten-Free/Page1.html
Scott Adams

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 so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Jo Ann Boyd. Ingredients: ½ cup Butter Crisco 1 cup fine r

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.