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Peanut Butter Kisses (Gluten-Free)

This recipe comes to us from Jo Ann Boyd.

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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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2 Responses:

 
Shannon
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
30 Dec 2007 5:32:34 PM PST
This is WAY more complicated than it has to be. Peanut butter cookies do NOT need any flour - they are perfectly delicious without. The recipe? 1 cup peanut butter, 1 cup sugar, 1 egg. Mix, roll into balls, bake at 350 for 4-5 minutes, stick a kiss on top each half-baked cookie ball and bake another 4-5 minutes. Easy, gluten-free, and delicious.

 
jennifer

said this on
24 Apr 2008 11:51:05 AM PST
I have used Shannon's recipe in my special needs classroom, we call it 'cuppa, cuppa, egg.' It is so simple and tastes just like the real thing, just don't overcook them (unless you like crunchy cookies). You can also cook the cookie all the way through and then add the Hershey Kiss.




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