Well, the wizards of WordPress have some major serious glitches to resolve.
My lovely daughter was making these from the recipe on this website and we realized there were a couple of confusing points. So I went in to edit -and BLAMMO….POOF, IT WAS ALL GONE!
(Here is my daughter following my recipe, which needed modifications)
Oh heck, I’ll add another shameless plug for my cutie pie!
After many, MANY moments of not so happiness, here I am reposting my recipe.
BTW, these are AWESOME cookies. We make them every single Christmas.
The recipe is plentiful, so if you are looking for a cookie for a cookie exchange, this is your ‘go to’. They hold up well, you can make them well in advance. They are fun to play with. The traditional is made with a Hershey’s Kiss, but this year we used Rolo’s and Reese’s Peanut Butter Cups (the little ones).
I’m sure my original post had all kinds of wonderful, lovely sentimental reminiscing, but tonight? I just want to get this up so that my readers can also have access to this amazing recipe!
Preheat the Oven to 350 degrees.
Prepare a Sheetpan with a silpat, or parchment paper.
Have cookie cooling racks ready.
Peanut Butter ‘Stars’
1.5 C Creamy Peanut Butter
1 stick Butter Flavor Crisco Shortening (1 cup)
2.5 C Brown Sugar (dark or light. we prefer dark)
6 Tbsp Buttermilk (nut milk is an ok substitute)
2 Tbsp Vanilla (yes, that much!)
3.5 C All-purpose Gluten Free Flour (My favorite is Pamela’s Artisan Flour)
1.5 tsp salt
1.5 tsp Baking Soda
Hersheys Kisses and/or Rolos, Reeses bits.
Sugar in a pan to roll the dough in.
*I like to add sparkling sugar to the white cane sugar for extra sparkle.
Makes: A lot.
Cream together the Peanut Butter, Crisco, and Sugar together. Add the Eggs, Vanilla and Eggs, then the Buttermilk.
Combine and blend together the dry ingredients.
Slowly add the dry to the wet ingredients.
This is gluten free flour so no worries about toughness. Make sure it is well blended.
(This photo is in the near-end part of the process…when I realized my website deleted my post! But it gives you the idea of the texture)
From the dough, take about 1 generous tablespoon of the dough (approx 1+ inch), roll it into a ball. (this part is flexible, mine run between 1-2 tbsp in size) Then dredge in a pan filled with sugar.
Place on a sheet pan, lined with a silpat, and bake for about 10-12 minutes. They will begin to crack, but will still be moist inside.
While they are still warm, sink a Hershey’s Kiss in the middle.
Allow to cool for a few minutes on the sheet pan, then transfer to a cooling rack.
These store amazingly in an airtight container for over a week. Just be sure the chocolate is well set before packing away.
Please do me a favor.
If there is something that doesn’t make sense, comment below. This was a fly by the pants recipe. I wanted to get it up because Gluten Free is tough and this is DELISH.
But to make my recipes better, I need feedback!
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