1/2 cup vegetable shortening
1 cup creamy peanut butter
1/3 cup sugar
1/3 cup packed light brown sugar
3 Tbsp milk*
1 tsp vanilla
1 1/2 cup gluten free all purpose flour
1/2 tsp baking soda
1/2 tsp salt
Granulated sugar for dusting
Preheat oven to 350°F. Combine flour, salt, and baking soda in a small bowl; set aside. In large bowl, beat shortening and peanut butter with an electric mixer until combined. Add sugars, beat well. Add egg, milk, and vanilla and beat until fluffy. Gradually add the flour mixture, beating until blended. Shape into 1” balls and place on ungreased cookie sheet, 2” apart. Using a fork, press down on ball making a cross. Sprinkle with sugar. Bake 8-10 minutes until set. Cool on wire rack. Makes approx 6 dozen.
*Dairy Free Tip: Use almond milk or soy milk as a replacement for the milk.