Ingredients
1/4 cup butter-flavored shortening1-1/4 cups packed brown sugar3/4 cup creamy peanut butter1 large egg, room temperature1/4 cup unsweetened applesauce3 teaspoons vanilla extract1 cup white rice flour1/2 cup potato starch1/4 cup tapioca flour1 teaspoon baking powder3/4 teaspoon baking soda1/4 teaspoon salt48 milk chocolate kisses, unwrapped
Preparation
In a large bowl, beat shortening, brown sugar and peanut butter until blended. Beat in egg, applesauce and vanilla (mixture will appear curdled). In another bowl, whisk rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour.
Preheat oven to 375°. Shape dough into forty-eight 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until slightly cracked. Immediately press a chocolate kiss into center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool.
