Peanut butter blossoms

Apparently I really only want to eat cookies on this trip. Which is ok, since there are three other people to help me eat them. And my BFF Kelly has a much better camera than I do, and is a better photographer than I am. 

Also, did you guys see the great article on Celiac disease in the New York Times yesterday? Probably not, since it was in the sports section. It's pretty good, focusing on the magic that is the gluten-free diet. Not enough people talk about how great being gluten-free is, and I feel like people think more about the horrors of not being able to eat everything they want anymore. When really, that's simple not true. For example, peanut butter blossoms!! I'm fairly sure you can make these vegan if you instead of egg use applesauce or something, and replace the Kisses with something else. 

Peanut butter blossom cookies

From the back of the Hershey's Kisses bag

Hershey kisses

1/2 c veg shortening

3/4 c peanut butter

1/3 c brown sugar (packed)

1/3 c white sugar

1 egg

2 T milk (I used soy)

1 t vanilla

1 1/2 c rice flour mix or rice flour (I'm out of mix, I just used 3/4 c brown rice and 3/4 c sweet rice flour)

1/2 t xanthan gum

1 t baking soda

1/2 t salt

granulated sugar for rolling cookies in

Preheat oven to 375. Cream shortening and peanut butter. Add sugars and mix until combined and a little fluffy. Add egg, milk and vanilla, stir until combined. Mix together flour, xanthan gum, baking soda, and salt. Stir into peanut butter mixture, form into balls and roll in sugar. Bake 8-10 minutes, and immediately press (unwrapped) Kisses into the centers of the cookies. Remove to a rack, let cool, and eat while still warm. If you don't eat all 40-something cookies at once, they're best if you microwave them for a few seconds before you're going to eat them, when the Kisses are all melty and yummy. 

Makes 40-something cookies. The recipe says 48, I made 42.