Hershey's Peanut Butter Blossoms (Gluten-Free Version Included)

I had a completely different post planned for today, but then got the wise idea (last night after Project Runway at, oh, 10:30pm) that I neeeeded to bake some cookies.  Perfect.  They ended up turning out so well I decided to switch everything up and share them with you just in time for the weekend.

Right around the time I got diagnosed with Celiac a good friend gave me a dreamy little book entitled Hershey's Easy Baking.  I was so excited to try the recipes, but soon after realized I couldn't eat any of the things on the pages.  Every time I opened my recipe drawer and saw the book it pained me, but I still held onto it hoping one day things might change.  After much trial and error I figured out a good gluten-free flour blend that makes cookies taste just like regular flour ones...why I haven't tested out that blend on the recipes in this book before tonight I do not know, dear friends.  Things will be a changin' over here at Casa Carrie!  After tasting one of these cookies the Chef looked over and asked if I made them gluten-free.  And then he said I missed my calling and should be baking gf treats full-time for a living (mayjah compliment!).  Awww shucks, thanks Chef *blush*.

 The recipe  produced 52 amazing cookies!

Hershey's Peanut Butter Blossoms
Ingredients

• 48 Hershey's Kisses Chocolates
• 1/2 cup shortening
• 3/4 cup Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour (*I used my gluten-free flour blend found here*)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar

Method
Heat oven to 350°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture - mixing by hand.  Mix the flour in by hand especially if you are doing the gluten-free version because the flour is very sensitive and should not be over mixed.

Shape dough into 1-inch balls (approximately). Roll in granulated sugar; place on ungreased cookie sheet.

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.

See why I changed the post?  Yum-my! (and no we did not wait for them to cool completely) It's the weekend - let's eat, sleep, and do whatever we feel like.  Any special plans?  TGIF everyone!