Kneadle Work

This is the fourth recipe in the third collection in the recipe subsection of my personal website: Wheatless Peanut Butter Dark-Chocolate Kiss Blossom Cookies. Click through for the same recipe as below. I apologize for the lack of any photo illustrations, which will be posted later. Yesterday’s cookie-cooking studio photo shoot was shot by unforeseen family complications.

UPDATE 2006-12-05: The webpage now has an illustration. The link above has been fixed.

This recipe is the first posted here at Kneadle Work. Recipes will continue to also be posted at Kicking Over My Traces, my original blog, through the end of the year. After the turn of the year, all my recipes will be posted here first (before the permanent posting with illustrations in the Recipes section of my personal website), in order to refocus Traces on its original topics.

An ebook containing all ten recipes from the second collection is available.

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 48 (4 dozen) cookies

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

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

I will submit this to the Carnival of the Recipes.

The first collection of recipes is available as a free downloadable ebook from either the recipe section or the ebook section of my personal website.

Now, off-topic but important: