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Tuesday, November 15, 2011

Aunt Jaime's Peanut Butter Kiss Cookies

Yes my friends, they taste just as good as they look!
Oh Jaime, how can we say it, not only are you a wonderful SIL and Aunt, but we absolutely LOVE when you make your Peanut Butter Kiss Cookies!! Jaime made these gluten-free for the first time for Jack's birthday party in August and they turned out fabulous!  I'm telling ya, you can't just have one...I just can't have two!! I seriously eat way too many!        

I remember Jaime making these back when we met in college - they were just as good then! We don't need to say how long that's been, but I love that she took one of her favorite cookie recipes and made it gluten-free for Jack!               
Jack and Aunt Jaime
                                                       
I just want to say THANK YOU Jaime for always thinking of Jack and providing gluten-free options! Just this past weekend, we went back to Indiana to celebrate Jaime's daughters' birthdays - Happy Birthday Emma (4) and Mia (1) and Jaime not only had her Peanut Butter Kiss Cookies, but she also had Udi's Chocolate muffins covered with chocolate frosting and Udi's Chocolate Chip Cookies on hand for Jack.  Again, we are so thankful...
                                                                   
So here's to Jaime's yummy Peanut Butter Kiss Cookies! She was sweet enough to share her recipe with us, so now I would like to share it with all of you!

Peanut Butter Kiss Cookies:

1/2 C. Sugar
1/2 C. Brown Sugar
1/2 C. Peanut Butter
1/2 C. Shortening (Jaime uses the Crisco Butter Flavored Baking Sticks)
2 TBS. Milk
1 tsp. Vanilla
1 Egg
1 3/4 C. Gluten-Free Flour 
1 tsp. Baking Soda
1 Pkg. of Hershey Kisses
                                                                                    
Have some extra sugar on the side to roll the cookies.

Directions:  Preheat Oven: 375  
Mix all ingredients together with your favorite mixing spoon except for the flour. Add half of the flour and mix. Add the rest of the flour and mix. Roll cookies into balls. Roll balls in Sugar.  Place on cookie sheet and bake for 8-10 minutes. In the meantime, start unwrapping the Hershey Kisses, because you want to put those on top as soon as the cookies come out of the oven.

Note: I would like to suggest to you to eat one of these cookies when they are warm - soooo GOOD!! I'm looking forward to making these myself - if you try the recipe, let me know how you like it!
                                                                                  
Happy Baking! 

5 comments:

  1. For an even easier (but still surprisingly tasty) peanut butter cookie try this:

    1 cup peanut butter; 1 cup sugar; 1 egg; 1 tsp baking soda. Mix together. Roll into balls and flatten with fork (or chocolate--as you've done!). Bake 10 min in 350 degree oven.

    This is a good one for friends and relatives to know about, as they can whip up a batch without having to buy any special gluten free ingredients.

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  2. Thanks Jen! That sounds great! I will have to try it. :)

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  3. I usually make these at christmas time for the family but don't get to eat them because I'm mostly wheat free myself these days. You'll have to let me know how they turn out with Pamela's since I have a bunch of that around here too. - Aimee from SCSAHM.

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  4. These look GREAT! Which of Bob's Red Mill flours did she use? Thanks.

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  5. She used White Rice Flour. I don't usually use Bob Mills Products, but they tasted great!

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