Friday, December 11, 2015

Gluten Free Hershey's Peanut Butter Blossom Cookies

I started my baking for the holidays! This recipe comes from Gluten Free is Life and is a staple when doing cookies for the holidays! I will add any changes I have made to this recipe in my blog.

1 bag Hershey's Chipits Mini Kisses (I bought it at Walmart for $2.27 and I only used 1/3 of the bag!)
1/2 cup shortening
3/4 cup peanut butter (I used my favourite peanut butter, Skippy Smooth)
1/3 cup granulated sugar (I used organic cane sugar)
1/3 cup brown sugar
1 egg
2 Tablespoon milk (I used 1%)
1 Teaspoon vanilla extract
1 1/2 cup gluten free flour mix (I used Trader Joe's All Purpose Gluten Free Flour)
1 Teaspoon xanthan gum
1 Teaspoon baking soda
1/2 Teaspoon salt
Granulated sugar (same as above)

Preheat oven to 375F.
Beat shortening and peanut butter until well blended.  Add sugars and beat until fluffy.  Add egg, milk, and vanilla and beat well.  I use a standard mixer with a paddle for all this blending! We'll call this the wet mixture.
Mix together flour, xanthan gum, baking soda, and salt in a separate bowl to make the dry mixture.
Add the dry mixture to the wet mixture to make the cookie dough.
Put the dough in plastic wrap and REFRIGERATE for 1 hour.
Shape chilled dough into 1 inch balls.
Put granulated sugar (approximately 1/4 cup) in a plastic storage bag. Drop the balls, one at a time in the bag of sugar, shake it around to coat it and then place the them on an ungreased cookie sheet. I use parchment paper on the cookie sheet!
Bake 8-10 minutes or until lightly browned.
As soon as you take the cookies out of the oven, press a Hershey's Kiss into the centre of each cookie.  Cookie will crack around the edges.
Remove cookie to wire rack.
Cool completely.
Makes approximately 3 dozen cookies.  These cookies can be made ahead of time as they FREEZE well!

Stay tuned for my next gluten free cookie recipe... Spritz cookies!!!