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!
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 or Butter
2 TBS. Milk
1 tsp. Vanilla
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 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 eating one of these cookies when they are still warm - soooo GOOD!! I like to microwave for 5 seconds too!