As always we give you all of the recipe and none of the gluten.
Ingredients
1 1/3 C Great Value Gluten Free Flour
1 tsp. baking soda
1/2 tsp. salt
1/2 C butter
1/2 C nut butter
1/2 C brown sugar
1/2 C sugar (plus more to roll dough in)
1 tsp. vanilla
1 tbsp. milk
2 dozen Hersey Kiss candies
Directions
In a large mixing bowl, cream together butter, brown sugar, and sugar until light and fluffy. Add in the egg, vanilla, nut butter, and milk; mix until fluffy and combined.
In a separate bowl, combine the gluten free flour, baking soda, and salt and whisk together. Add the dries to the wets mixture 1/3 at a time, with the last addition mixed until just combined.
Allow your dough to rest in the fridge for 30 minutes. With 10 minutes left to rest in the fridge, preheat the oven to 375 degrees. Prepare your baking sheet with parchment paper and remove the kiss chocolates from their wrappers.
Remove the dough from the fridge. Scoop out the dough and, before placing on the baking sheet roll the dough in sugar to cover the outside. Set each sugar-coated dough ball 2 inches apart on your baking sheet.
Bake for 7-9 minutes; remove the cookies from the oven and immediately smoosh one Hersey's Kiss into the venter of each cookie. Enjoy warm with milk or later from an aire-tight container.
ENJOY!
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