48 dark chocolate Kisses™

creaming ingredients:

1/2 C corn oil margarine
3/4 C old-fashioned unsweeted peanut butter (smooth or nutty)
1/3 C granulated sugar
1/3 C packed light brown sugar

dry ingredients:

1 C oat flour
1/2 C rice flour
1 tsp baking soda
1/2 tsp salt

wet ingredients:

1 egg
2 Tb 2% milk
1 tsp vanilla extract

1. Remove wrappers from the chocolate Kisses. If the weather is warm, keep them refrigerated.
2. Preheat oven to 375°F.
3. In a small bowl, whisk together the oat and rice flours with the baking soda and salt.
4. In another small bowl, whisk together the egg, milk and vanialla.
5. In a large bowl, beat together the margarine and the peanut butter. Add the granulated and brown sugars and beat until fluffy.
6. Add the whisked wet ingredients to the creaming ingredients and beat well. Add the whisked dry ingredients and add in three parts to the peanut-butter mixture, mixing well after each addition.
7. For each cookie, roll into a ball and place on ungreased cookie sheet. (Refrigerate dough for better handling.)
8. For each batch of cookies, bake 8 to 10 minutes, until lightly browned. Cool 2 or 3 minutes on cookie sheet. Press one Kiss in the center of each cookie. Place cookies on cooling rack to finish cooling.

Makes 4 dozen cookies.

Note 1: these cookies can be made with ordinary all-purpose wheat flour by substituting 1-1/2 C flour for the oat and rice flours.

Note 2: for a slightly sweeter cookie, roll the balls of dough in granulated sugar before placing on the cookie sheet.

Note 3: Hershey’s now has a wide variety of Kisses™. Substitute any variety — or include several — according to your own taste.