Kristi's Gf Old Fashioned Peanut Butter Cookies
Just like my grandmother used to make. Chewy in the middle and crunchy on the outside, would be PERFECT with a glass of milk or equivalent. :) See this site for more photos: http://crystalstair.wordpress.com/2008/08/12/recipe-kristis-gluten-free-old-fashioned-peanut-butter-cookies/
4
People talking
READY IN: 30mins
SERVES: 24
YIELD: 24 cookies
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup rice flour
- 3⁄8cup tapioca starch
- 3⁄8cup sorghum flour
- 1teaspoon xanthan gum
- 1⁄2teaspoon baking powder
- 1⁄4teaspoon baking soda
- 1⁄4teaspoon salt
- 1⁄4
- 1⁄4cup Butter Flavor Crisco
- 1⁄2
- 1⁄2
-
- 1large egg
- 1⁄2
Advertisement
DIRECTIONS
- Preheat your lovely oven to 350 degrees F.
- Cream the butter, shortening and sugars together until fats are nice and fluffy.
- Add egg and combine.
- Switch to your paddle attachment and add flours, xanthan gum, salt, baking soda and baking powder a little at a time until combined. Dough will be thick! Add peanut butter last and beat until smooth.
- Portion out dough into 1 oz (by weight) portions. Or, if you don't want to break out the scale, make 24 portions. Roll portion dough into a ball shape.
- On a plate or in a shallow bowl pour out about 1/2 cup granulated sugar. Roll the cookie dough balls in sugar until completely coated. Add more sugar as needed.
- Put sugared dough balls on an ungreased cookie sheet, leaving ample room for expansion. I got about 12 on an AirBake sheet. Flatten balls with tines of a fork, then turn 90 degrees and do it again to form a criss-cross pattern (try not to do this too hard or you'll have very flat, but chewy cookies).
- Bake for 10 minutes, being sure to rotate the cookies at 5 minutes to minimize burning. Allow to cool for 2 or 3 minutes on cookie sheet so cookies will set properly. Cool and devour.
Advertisement