Thursday, July 15, 2010

GF Peanut Butter Cookies
3/4 cup cornstarch
1/2 cup sweet rice flour
1/4 cup tapioca starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1 1/2 cups peanut butter (smooth or crunchy)
1 cup sugar (I did 1/2 cup brown sugar and 1/2 cup white sugar)
1 egg
water - amount varies, start with 1 Tbsp and add as needed

Measure and mix dry ingredients and set aside.
Cream together the peanut butter, sugar & egg in a mixer until fluffy. Add reserved dry ingredients and mix into a crumbly dough.
Add water, 1 Tbsp at a time, allowing the water to be fully incorporated before adding any more until dough comes together to form a ball. (This step is required to account for variations in the texture of different brands of peanut butter).
Form dough into 1-inch balls, or use a small ice cream-type scoop. Press dough flat with the tines of a fork for traditional looking cookies.
Bake at 375 degrees F for 10-12 minutes or until lightly golden. Allow to cool before handling.