Peanut Butter Blossom Cookies 2

adapted from a Hershey's recipe

yield: about 28 cookies

click here for printable recipe

1/2 cup white rice flour

1/2 cup brown rice flour

1/2 cup + 2 tbsp potato starch

1/4 cup tapioca starch

1 3/4 tsp xanthan gum

1 tsp sea salt

1/2 tsp baking soda

1/2 cup solid shortening (Spectrum, Crisco)

1/2 cup white sugar

1/2 cup brown sugar, packed

1 large egg

2 tbsp milk (I used soymilk)

1 tsp vanilla

1/2 cup smooth peanut butter

1/2 cup sugar for rolling

28 Hershey Kisses, unwrapped (I used dark chocolate kisses)

Preheat oven to 350°F. Line baking sheets with parchment paper or grease your pans with vegetable spray.

Mix the ingredients, from white rice flour through the baking soda.  Set aside.

Beat the shortening and both sugars with either a hand mixer or in a stand mixer, mixing until well blended. Add egg, milk, and vanilla, scraping down the bowl as needed. Add peanut butter and beat again, scraping one more time.

Using a tablespoon or small cookie scoop, portion out the dough and place on cookie sheet.  Roll each amount of dough into a ball, roll in sugar and return it to the cookie sheet.

Bake for 15 - 20 minutes or until the cookies are lightly browned. As soon as the cookies have been removed from the oven (do this quickly before the cookies begin to harden), place a chocolate kiss in the middle of each one, pressing down very gently to firmly implant it into the cookie. Immediately remove the cookies to a cooling rack and allow to cool completely. As with most gluten free baked goods, these cookies will benefit from allowing to cool for at least an hour before eating. And if you put them in the frig to chill overnight, they'll be perfect the next morning.