![]() Original recipe from the Hershey site about 48 Hershey Kisses 1/2 C. shortening 3/4 C Sunbutter or nut butter of choice 1/3 C granulated sugar 1/3 light brown sugar 1 egg or egg substitute 2 T milk 1 t. vanilla extract 1/4 C millet flour 1/2 C ground oat flour 1/4 rice flour 1/2 sorghum flour 1 t xanthum gum 1 t baking soda 1/2 t salt 1. Heat oven to 375°F. Remove wrappers from chocolates. 2. Beat shortening and sunbutter in large bowl until well blended. Add sugars; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flours, xanthum gum, baking soda and salt; gradually beat into sunbutter mixture. 3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies
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AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
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