Gluten Free Peanut Butter Blossom Cookies

This tastes just like the classic.  Best served the same day or freeze any leftovers.  Recipe is easily double.  Makes 2 dozen.

 INGREDIENTS

• 1/4 cup shortening
• 1/4 cup butter, softened
• 1/2 cup peanut butter (I use Jiff for this recipe)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/4 cup gluten-free 1:1 all purpose flour blend (I have used King Arthur Flour and Bob's Red Mill Baking Blend successfully with this recipe, if your gluten free flour blend does not have xanthum gum, add 1/4 teaspoon of xanthum gum.
• 3 Tablespoons of granulated sugar, reserved
• 24-30 Hershey Kisses

Mix shortening, softened butter, and peanut butter.  Add the sugars, eggs, and vanilla and mix until well blended and lighter in color.  Add baking soda, salt, and baking powder.  Mix.  Then mix in the flour.

Put the 3 T of granulated sugar in a small bowl.  Scoop the dough and roll into small balls (1/2-3/4 T each).  Roll each dough ball in the sugar and place on an ungreased cookie sheet with parchment of a silpat.  Bake at 375 degrees for 9-10 minutes.  Don't over bake.  Right as the cookies come out of the oven add a Hershey's kiss on top.