Gluten free recipe for:

Peanut Butter Kiss Cookies

A gluten free version of this old family tradition! 

Submitted by: Becky
Prep Time: 1 hour 20 minutes
Cook Time: 10 Minutes


Ingredients: 1 bag Hershey's Kisses (Check to make sure they are still gluten free)
1/2 cup shortening
3/4 cup GF peanut butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
3 Tbsp vegetable or canola oil
1 tsp gf vanilla extract
1/2 cup rice flour
1/2 cup corn starch
1/2 cup coconut flour
1 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
granulated sugar (enough to roll cookies in)

1.  Preheat oven to 375 degrees and remove wrappers from Kisses.  You may not want to unwrap all of the Kisses as there may be a few extra.
2.  Beat shortening and peanut butter until thoroughly mixed.
3.  Add sugar and brown sugar and beat until fluffy.
4.  Add egg, oil and vanilla.  Beat well.
5.  In a separate bowl combine flour, starches, xanthan gum, baking soda, and salt.
6.  Mix flour mixture with peanut butter mixture. 
7.  Form dough into 1 inch balls and place on non stick cookie sheet.
8.  Bake 8-10 minutes, until lightly browned and cracked.
9.  As soon as you remove the cookies from the oven, press a Hershey’s Kiss into the center of each cookie.  The edges of the cookie may crack a little more.
10. Cool cookies on a wire rack until chocolate Kisses are set up again.

With gluten free cooking, we advise you to take every effort to ensure that all your ingredients are gluten free. We strongly recommend checking with manufacturers to ensure that ingredients are completely gluten free, and that they and the lines they are produced on are not cross contaminated with any gluten containing ingredient.

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