Wednesday, December 7, 2016

Gluten free Hershey's Kisses Peanut Butter Blossoms

 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 egg
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) 

Related image


 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. 

***Product Review***

Glutino flour  worked really well for this recipe. These cookies came out yummy !
These won't last long in our home !!!


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