Peg's Primo Peanut Butter Cookies
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Ingredients:
½ cup butter
½ cup Butter Flavored Crisco
1 cup sugar
½ cup Skippy Peanut Butter
½ cup Smucker's Natural Peanut Butter Chunky
1 cup packed brown sugar
2 eggs
1 teaspoon gluten free vanilla (McCormick's or
Penzey's vanilla)
1 cup GF sorghum flour (Bob's Red Mill "Sweet" White
Sorghum Flour)
1 ½ cup Jules GF Flour Mix
2 teaspoons gluten free baking soda (Arm and Hammer)
½ teaspoon salt
Yield: 8 – 10 dozen
Cream shortening, sugars & peanut butters.
Add eggs and beat well
Sift flours, baking soda, salt – add to creamed
ingredients
Shape into balls - ½ tablespoon dough
Place on cookie sheet & flatten with fork. Dip
fork in sugar first.
Bake at 350 for about 15 minutes. Time may vary
depending on your oven.
Peg Notes:
You can use a single gluten-free
peanut butter of choice. I happen to like the Natural
Peanut Butters.
If you don't live in a 100% gluten-free
household, make 100% sure the peanut butter has not
been "double dipped". The easiest way to do this is
to use an un-opened jar. Crumbs from non-gluten-free
bread will contaminate the peanut butter and thus
making it off-limits to those following a gluten-free
diet. The butter dish is another huge contamination
risk - it's best to get out a fresh stick. The same
contamination rules applies for the Crisco & the
sugars (or any product) as well.
Yes, crumbs matter.
You can also use any gluten-free flour mix you wish.
Bob's Red Mill All Purpose Flour
Mix is readily available in most grocery
stores. This recipe is pretty forgiving when it
comes to the type of GF flours. I use the sorghum
flour to slightly boost the nutritional value.
