What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

June 13, 2010

Two Great Tastes That Taste Great Together – GF Peanut Butter Blossoms

 

A big THANK YOU to Kimberly over at www.glutenfreeislife.com for posting this recipe!!  You see, Spawn #2 had been begging for Peanut  Butter Blossoms for a while, and complaining that Spawn #1 “gets whatever he wants”!  I guess I’ve been spoiling my GF kid too much baking up all kinds of stuff to compensate for all that he isn’t allowed to have!  I told him I’d make him the cookies, but secretly I was agonizing about what torture it would be for his brother.   My guilt was assuaged once I baked these darlings up!   Both boys loved the cookies and I was pleasantly surprised to find that the texture was even more tender than the gluten version!

Hershey’s Peanut Butter Blossoms **Modified from a recipe on the Hershey’s Kisses Bag to be Gluten-Free

48 Hershey’s Kisses
½ cup shortening
¾ cup Peanut Butter (I used Jif Creamy)
1/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
2 TBSP milk
1 tsp. Vanilla extract
1 ½ cups GF Flour Mix (I used Annalise Robert’s Brown Rice Flour mix*)
1 tsp Xanthan Gum
1 tsp baking soda
½ tsp salt
Granulated Sugar

1. Heat oven to 375. Remove wrappers from chocolate.

2. Beat shortening & peanut butter until well blended. Add sugars and beat until fluffy. Add egg, milk & vanilla; beat well.
3. Mix together flour, xanthan gum, baking soda, salt and then mix into peanut butter mixture. Refrigerate dough for 30 – 60 minutes.
4. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
5. Bake 8 – 10 minutes or until lightly browned. Immediately press a Hershey’s Kiss into the center of each cookie; cookie will crack around the edges. Remove cookie to wire rack. Cool Completely. Makes about 4 dozen.

Brown Rice Flour Mix

From Annalise Roberts at www.foodphilosopher.com

2 parts Brown Rice Flour (finely ground – I make my own from Organic Brown Rice in my flour mill)

2/3 part Potato Starch (NOT potato flour)

1/3 part Tapioca Starch/Flour

Blend together with wire whisk and store in a tightly sealed container.

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