"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Hershey's Kisses Gluten Free Peanut Butter Blossoms Recipe

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This recipe for Hershey's Kisses Gluten Free Peanut Butter Blossoms, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Calkins


48 Hershey's Gluten Free Milk chocolate kisses
1/2 c. shortening
3/4 c. Gluten Free smooth Peanut Butter
1/3 c. granulated sugar
1/3 c. packed light brown sugar
1 extra large egg
1/2 tsp. salt
2 T. milk
1 tsp. Baking Soda
1 tsp. vanilla
1-1/2 c. Gluten Free all-purpose flour
extra granulated sugar

Preheat oven to 375. Bake on ungreased cookie sheet.

Remove wrappers from chocolate kisses.
In mixer bowl, cream shortening and peanut butter; blend well.
Add 1/3 c. granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Using cookie scoop, shape dough into 1" balls.
Roll each dough ball in granulated sugar; place on ungreased cookie sheet.
Bake in 375 oven for 8-10 minutes or until lightly browned.
Immediately upon removal from oven, press a chocolate kiss into the center of each cookie; cookie will crack around edges.
Let cookies cool slightly on cookie sheet.
Remove cookies from cookie sheet to wire cooling rack.
Cool completely.

Number Of Servings:
Number Of Servings:
4 dz.




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