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Humor, Satire, Mystery, Fantasy & Facts
Foodie Foto Recipes, Collection #03
Wheatless Peanut Butter Kiss Blossom
Cookies
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
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
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 egg
2 Tb 2% milk
1 tsp vanilla extract
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.
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
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