I have a very strong love of Peanut Blossom cookies. I love them so much when they are still warm and the Hershey Kiss is still soft and melty! I could eat 10 of them in one sitting, but I try to refrain. Of course, the truth is, I probably have eaten 10 in one day (I really shouldn’t admit that!). I can’t help it, I just love them!
For this reason, I limit myself to making them only at Christmas time. I have no idea why the Peanut Blossom cookie became such a popular Christmas cookie. There really is nothing Christmas-y about them. Yet, every year of my childhood, I remember them and they are a tradition to this day.
Several years ago, I found a recipe for Gluten Free Peanut Blossoms and now I am hooked. They taste just like the “real” thing! Try them for yourself. I promise you will agree!!
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup peanut butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose GF flour
1 teaspoon baking soda
1/4 cup sugar
48 milk chocolate candy kisses, unwrapped
Directions
Heat oven to 375°F. Combine 1/2 cup sugar, brown sugar, butter and peanut butter in large bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda. Continue beating, scraping bowl often, until well mixed.
Shape dough into 1-inch balls. (If dough is too soft, refrigerate 30 to 60 minutes.) Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove from cookie sheets; cool completely on wire racks.
Thank you, Land O Lakes for jumping on the GF bandwagon and offering GF recipes on your website. Check it out! They have lots of great recipes!!