This recipes, donated by a participant at the 2009 Tampa Bay Celiac Group Cookie Exchange, is sure to be a hit!
¼ c butter-flavored shortening
1 ¼ c packed brown sugar
¾ c creamy peanut butter
¼ c unsweetened applesauce
3 tsp vanilla extract
1 c white rice flour
½ c potato starch
14 c tapioca flour
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
48 milk chocolate kisses
1. In a large bowl, cream the shortening, brown sugar, and peanut butter until light and fluffy. Beat in egg, applesauce, and vanilla. (Mixture will appear curdled.)
2. Combine the rice flour, potato starch, tapioca flour, baking powder, baking soda, and salt. Gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour.
3. Preheat oven to 375 degrees.
4. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees for 9-11 minutes or until slightly cracked. Immediately press a chocolate kiss into the center of each cookie. Cool for 2 minutes before removing from pans to wire racks.
From our home to yours, Tina Turbin.