Peanut butter blossoms have always been a favorite at our house. My mother in-law always makes them at Christmas time, she’s such a great baker. I wanted to give them a try this year and see if her recipe could be made gluten free and guess what? It’s awesome! I hope that if they are a cookie you miss and would like to try again in a gluten free version you’ll give this recipe a try.
Peanut butter blossoms:
1 3/4 -cup sifted gluten free flour
1 1/2 tsp. of xanthan gum
1 tsp. Baking soda
1/2 –tsp. Salt
1/2- cup shortening
1/2- cup peanut butter
1/2- cup firmly packed brown sugar
2 Tbsp. Milk
1 tsp. Gluten free vanilla
Preheat oven to 375 F Sift together first 4 ingredients. In a separate bowl, cream together rest of ingredients very well. Gradually add flour mixture. Roll dough into balls then roll in white sugar. Place on parchment lined cookie sheet. Bake at 375 degrees for 8 minutes or until cookies start to crack. Remove from oven then place Hershey kiss on top of each cookie, pushing down. Bake for 2 more minutes. Place on cooling racks, once cooled place in an airtight container.