Silvana Nardone is the author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals, and the founder of Silvana’s Kitchen, a gluten-free blog that takes the guesswork out of how to feed a family with food allergies.
- ½ cup of your favorite gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- 1 cup creamy peanut butter
- ¼ cup shortening, at room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg, at room temperature
- 3 tablespoons plus 1 teaspoon strawberry jelly
- ¼ cup plus 2 tablespoons confectioners’ sugar
- 1½ tablespoons rice or soy milk
1. Preheat the oven to 350°. In a small bowl, stir together the flour blend and baking powder.
2. In the bowl of a standing mixer, blend ¾ cup of the peanut butter with the shortening on medium speed. Add the granulated sugar and brown sugar and beat until smooth, about 5 minutes. Beat in the egg until incorporated. Stir in the flour mixture until just combined.
3. Using a small (1½-inch) ice cream scoop or a tablespoon, drop the dough 2 inches apart on 2 parchment-lined baking sheets. Using the back of a melon baller or your thumb, gently dent the center of each cookie. Spoon about ½ teaspoon of jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a rack and cool.
4. In a small bowl, beat together the remaining ¼ cup of peanut butter and the confectioners’ sugar. Whisk in the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable sandwich bag with a tiny corner snipped off, pipe the frosting over the cookies.