Somebody pour me a big glass of milk!
This recipe come from Easy Gluten Free Baking by Elizabeth Barbone. This cookbook is pretty new to my shelf and is the only GF cookbook I own besides Annalise Roberts’ Gluten Free Baking Classics. Both of these books have proven to be invaluable to me in satisfying the need for Gluten Free treats for Spawn #1, while still satisfying the tastebuds of every family member.
I had previous cookie success with Peanut Butter Blossoms when using the recipe posted by Kim of Gluten Free Is Life which she had converted from recipe on the back of the Hershey Kiss Bag. I’ll be making those cookies again in a couple weeks when it’s time to start the Holiday baking. But today, when I asked my son which cookies from the book he wanted to try first, this was his choice. It was a good call.
3/4 cup White Rice Flour
1/4 cup Brown Rice Flour
1/4 cup Sweet Rice Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/3 cup Butter, softened
1/2 cup Creamy Peanut Butter
3/4 cup packed Brown Sugar
1 large Egg
1 tsp Vanilla
1/2 cup granulated Sugar
What to do:
Preheat oven to 350 degrees. Line cookie sheet(s) with parchment paper.
In small bowl, whisk together Flours, Baking Soda, and Baking Powder.
In bowl of stand mixer, combine butter, peanut butter and brown sugar until creamy.
Add egg and vanilla and blend until thoroughly combined.
Add dry ingredients and mix until a dough forms.
Wrap dough and chill in refrigerator for 30 minutes.
Roll dough into 1 inch balls, roll each ball in granulated sugar, then place on baking sheet.
Press the tines of a fork into each ball, pressing down gently.
Press again the opposite direction to form a criss-cross pattern.
Bake at 350 degrees for 12 minutes until light golden.
Cool on pan for 5 minutes, then remove to wire rack.
Enjoy with a large glass of milk!