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Gluten-Free Peanut Butter Kiss Cookies

Makes 4 dozen

1/4 cup butter-flavored shortening
1 and 1/4 cups packed brown sugar
1 egg
1/4 cup unsweetened applesauce
3 teaspoons vanilla extract
1 cup white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
48
Hershey's milk chocolate or dark chocolate kisses

Directions:
1.) Preheat oven to 375 degrees.
2.) In a large bowl, cream the shortening, brown sugar and peanut butter until light and fluffy. Beat in egg, applesauce and vanilla extract (mixture will look curdled). Combine the rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
3.) Roll dough into i inch balls. Place 2 inches apart on ungreased baking sheets. Bake 9 to 11 minutes or until slightly cracked.
4.) Immediately press a chocolate kiss into the center of each cookie. Cool for 2 minutes before removing from pans to wire racks. 
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