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Peanut Butter Blossoms

YIELDS: 20 Cookies

TIME: 60 minutes

TAGS:

Ingredients

  • 20  HERSHEY'S KISSES Brand Milk Chocolates
  • 1/2 cup shortening (I use Spectrum Organic Shortening)
  • 3/4 cup GF creamy peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract
  • 2/3 cup brown rice flour
  • 1/4 cup potato starch
  • 1/3 cup cornstarch
  • 2 Tablespoons non-fat dry milk
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Additional granulated sugar

Preparation

  1. Beat shortening and peanut butter in large bowl until well blended.
  2. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
  3. Add egg, milk and vanilla; beat well.
  4. Whisk together the brown rice flour, potato starch, cornstarch, dry milk and xanthan gum until it becomes one consistent flour. 
  5. Whisk in the baking soda and salt; gradually beat into peanut butter mixture.
  6. Cover and refrigerate for at least one hour.
  7. Heat oven to 375°F.
  8. Shape dough into 1-inch balls.  Roll in granulated sugar; place on ungreased cookie sheet lined with parchment paper.
  9. Bake 8 to 9 minutes or until lightly browned.
  10. While cookies are baking, remove wrappers from chocolates.
  11. Immediately when the cookies come out of the oven, gently press a chocolate into center of each cookie; cookie will crack around edges.
  12. Remove from cookie sheet to wire rack.
  13. Cool completely.
  14. Makes about 20 cookies.
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