Christmas is just around the corner. Have you started your cookie baking yet?
This is my second Christmas with Celiac Disease and I’m usually in charge of baking the cookies. So I started a while ago to make sure they’d all get done. All of the cookies on my site can freeze really well!
I’ve talked about this before, but the flour that I have the absolute most success with is the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour; it’s the one with the light blue label on the bag. It seems to have just the right amount of chewiness and holds up really well. I’ve used it in cookies, breads, etc. and I really do get a 1-1 ratio in my recipes. The ingredients are fairly straight forward: sweet rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour and xantham gum. I know that some people want to stay away from the “gums” in their food. But I’ve found that there has to be something in the gluten-free flour blends to mimic the stretchiness and gluey-ness of regular wheat flour.
I’m so happy to share this recipe that I’ve tweaked just a bit since last year!! This is straight from my mom’s cookbook and has definitely been a staple on our Christmas cookie platter (an adorable ceramic Santa Claus plate she made in 1970 complete with her name hand-carved into the bottom) every year.
My mom hosted Christmas Eve since 1985. It has always been my favorite day of the year and I think that’s because she always made it so special. Things have changed a lot since she passed away but I still feel really connected to her around the holidays. Especially when I’m in the kitchen listening to Johnny Mathis and making the recipes she used to make.
Here is the recipe for peanut butter blossoms – made in a gluten-free version.
Gluten-Free Peanut Butter Blossom Cookies
- 24 Hershey's Kisses - Unwrapped
- ½ Cup Shortening - I use palm oil shortening
- ¾ Cup Creamy Peanut Butter
- ⅓ Cup Granulated sugar
- ⅓ Cup Light Brown Sugar - Packed
- 1 Egg
- 2 Tablespoons Milk
- 1 Teaspoon Vanilla
- 1 ¼ Cup 1-to-1 Gluten-Free Flour Blend - I like to use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Extra Cup Granulated sugar - For rolling
- Preheat oven to 350 degrees Fahrenheit.
- Remove wrappers from 24 Hershey's Kisses and set aside. Line two baking sheets with parchment paper.
- Beat shortening and peanut butter in large bowl until combined.
- Add granulated sugar and brown sugar; beat until fluffy. I've found that it starts to coat the sides of the bowl when it's ready.
- Add egg, milk, and vanilla; beat well.
- In a separate bowl, stir together the flour, baking soda and salt. Slowly add this dry mixture to the peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar and place on cookie sheet. Press down lightly with your hand. I find that the gluten-free ones crack more easily when putting on the Hershey's Kiss after they're cooked, so I try to help out the process a little bit when the dough is still raw.
- Bake at 350 degrees for 8-10 minutes until lightly browned.
- Remove from oven and immediately press a chocolate kiss into the center of each cookie. The cookie will crack around the edge.
- Remove from cookie sheet to a wire rack to cool. These freeze really well!
I hope you enjoy these cookies at Christmastime. Or anytime!! Make them just because!
You can click on the photo below to PIN this recipe.