Ingredients
1/2
cup granulated sugar
1/2
cup packed brown sugar
1/2
cup creamy peanut butter
1/2
cup shortening
1
teaspoon gluten-free vanilla
1
egg
1 1/3
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1
teaspoon xanthan gum
1
teaspoon baking soda
1/4
teaspoon salt
Preparation
Heat oven to 375°F.
In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
Shape dough into 36 (1 1/4-inch) balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.
