Hershey Kisses Cookies

Hershey Kisses Cookies are a holiday tradition and have been one for me for many, many years. When I was young, I was in charge of unwrapping all the little chocolate soldiers to put into the cookies. Christmas was one of the hardest times for me when I first went gluten free because I couldn't have any of my favorite holiday cookies. Of course I tried, but being new to gluten free cooking, nothing turned out right. Now, several years have past, and I've got it done. I've perfected many, and one of them are the Hershey kiss cookies. This recipe can be converted to be dairy free as well, by using alternative milk (rice, soy, almond, hemp) and a bar of dairy free chocolate broken into pieces to replace the kiss. Ingredients
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup peanut butter
1 tsp baking soda
1 tsp vanilla
1/2 tsp xanthan gum
2 Tbsp milk
1 tsp salt
1 3/4 cups gf flour (1 cup tapioca flour, 1/2 cup potato starch, 1/4 cup sorghum, or teff flour)
1 bag hershey kisses

Directions
1. Cream together butter, sugars, and egg.
2. Mix in vanilla, milk, and peanut butter.
3. Add salt, baking soda, and xanthan gum.
4. Add in gluten free flour.
5. Roll dough into balls, don't flatten. (A small ice cream scoop or watermelon baller works great.)
6. Bake at 375 degrees until they look they're beginning to crack, about 10-12 minutes.
7. Take out of oven, let cool a few minutes, add kisses (it's a good idea to have them unwrapped and waiting).
8. Let cool on cooling rack.
9. Enjoy with a glass of milk!