PEANUT GLUTEN FREE RECIPES

Steps:

• In a large bowl, beat shortening, brown sugar and peanut butter until blended. Beat in egg, applesauce and vanilla (mixture will appear curdled). In another bowl, whisk rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour., Preheat oven to 375°. Shape dough into forty-eight 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until slightly cracked. Immediately press a chocolate kiss into center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool.

Steps:

• Mix peanut butter, butter, granulated sugar, brown sugar, and egg in a large bowl until smooth and fluffy, about 30 seconds Stop mixer. Add gluten-free flour, baking soda, baking powder, and salt. Mix until a dough forms. Cover bowl and chill dough for 30 minutes.
• Preheat oven to 375° F. Line two baking sheets with parchment paper.
• Scoop dough, about one heaping tablespoon, into balls. Roll in additional granulated sugar. Place dough balls, about 2 inches apart, onto prepared baking sheets. Dip a fork into sugar and press a crisscross pattern into the top of each cookie.
• Bake until edges are light golden brown. For chewy cookies, bake about eight minutes. For crisp cookies, bake about 10 minutes. Rotate pans halfway through baking.
• Remove the pans from the oven. Allow cookies to cool on the pan for three to five minutes. Transfer cookies to a cooling rack. Repeat with remaining dough.
• Store cookies in an airtight container for up to four days.