Peanut Butter Cookies... trial & error finally pay off.

This recipe took some work to create (thanks for the help, mom!)... I guess sugar cookies weren't so difficult after all. The biggest difficulty is working without dairy. I have no problem with dairy, but am aware of the frustration of a restricted diet. Many of my "sweets" recipes will be created this way because I'm trying to create this blog to also be helpful for all those moms and dads with autistic children. Even if we make these sweets for ourselves, it's hard to say no to a child with a cookie in our mouth.

GF/CF Peanut Butter Cookies

Dry ingredients
1 1/4c white rice flour
1/2c brown rice flour
1/3c cornstarch
1/3c sweet rice flour
1/3c tapioca starch
1tsp baking soda

Wet ingredients
2/3c creamy natural peanut butter
1/3c butter flavored shortening
1 3/4c packed brown sugar
2 eggs room temperature
1tsp vanilla

• Preheat oven to 350°.
• In a medium bowl whisk together dry ingredients
• In a large bowl cream sugar butter and vanilla. Add eggs 1 at a time, blend well.
• Add dry ingredients. (be careful not to overwork dough, especially if using a stand mixer-use a low speed)
• Roll dough in 1 tablespoonish sized balls and place on a parchment lined cookie sheet. Softly press the tines of the fork in the top of each cookie, rotate and press again to create a crosshatch pattern
• bake the first sheet of cookies about 9 minutes, start prepping cookies for second sheet
• when you remove the first sheet of cookies, please the second sheet in the oven

I found that these coolies lasted well for a couple of days... after 3 days they were a bit hard, so I crumbled them over ice cream- next time I'll put them in a container with a tighter seal. (Dave continued to eat them stale- they still taste good)