Gluten Free Peanut Butter Kisses

• 1/2 :cup Crisco (butter flavor is ok)
• 1 :cup fine rice flour
• 1-1/4 :cups light brown sugar
• 1/2 :cup potato starch
• 3/4 :cup peanut butter
• 1/4 :cup tapioca starch
• 1 :egg
• 1 :teaspoon baking powder
• 3 :tablespoons milk
• 3/4 :teaspoon baking soda
• 1 :tablespoon vanilla
• 1/4 :teaspoon salt
• Approx. 60:Hershey Kisses, unwrapped
• Sugar,:optional

Preparation

1. Preheat oven to 375.
2. In large bowl combine the Crisco, rice flour, brown sugar, potato starch, peanut butter and tapioca starch and beat until well blended.
3. In separate bowl combine all dry ingredients until well blended.
4. Stir the rest of ingredients into Crisco mixture at Lo speed.
5. Form into walnut size balls and roll in sugar, if desired.
6. Place about 2 inches apart on un-greased cookie sheets.
7. Bake at 375 degrees for approx.
8. 8-10 minutes or until set, but not hard.
9. Remove from oven and push Hershey Kiss into center of each cookie.
10. Cool 5 min. before removing to racks
11. Cool until Kiss hardens again.
12. Makes about 4 1/2 dozen cookies.