Gluten free Hershey’s Kisses Peanut Butter Blossoms
(Makes about 4 dozen cookies)
3/4 cup peanut butter(All natural)
1 1/4 cup firmly packed brown sugar
1/2 cup shortening(Spectrum Non-dairy spread )
3 tablespoons milk(Non –dairy)
1 tablespoon pure vanilla
1 3/4 cup Gluten free all-purpose flour(Glutino )
3/4 teaspoon baking soda
3/4 teaspoon salt
48 Hershey’s Kisses (milk chocolate)
Preheat oven to 375°F.
Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl or (stand mixer). Beat at medium speed until well blended. Add egg; beat until just blended.
In a separate bowl, combine (Sift) flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
Form/Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet or I used parchment paper. Bake for 8-10 minutes or until lightly browned.
Immediately press a chocolate kiss into the center of each cookie; cookie will crack around the edges.
Remove from the cookie sheet to a wire rack to cool.
I stuck the unwrapped Hershey kisses in the refrigerator to get nice and cold so they don’t melt so quickly when you press into the cookie.
Glutino flour worked really well for this recipe. These cookies came out yummy !
These won’t last long in our home !!!