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GLUTEN-FREE BUCKEYES IN WINTER

by Sylvia Bower 2004 Conference Cookbook

Dough Ingredients:

1 cups

GF Flour

1 tsp.

Xanthan Gum

tsp.

Salt

cup

Unsweetened Cocoa

tsp.

Baking Soda

cup

White Sugar

cup

Brown Sugar

cup

Butter or Margarine

cup

Creamy Peanut Butter

1 tsp.

GF Vanilla

1

Egg

Filling Ingredients:

cup

Creamy Peanut Butter

cup

Powdered Sugar

Directions:

1.       Preheat oven to 375 degrees.

2.       In a small bowl combine 1st 5 ingredients. Blend well and set aside.

3.       In a large bowl, beat the sugars, butter and peanut butter until light and fluffy.

4.       Add vanilla and egg, beat well.

5.       Stir in the flour mixture until blended. Refrigerate while making filing.

6.       In a small bowl, combine peanut butter and powdered sugar and blend well.

7.       Using your hands, form 20 1 to 2 balls of the filling. (They expand while baking.)

8.       To make buckeyes, shape about one teaspoon of dough into a round flat patty.

9.       Place a filling ball in the center and ease the dough around it, covering it completely.

10.    Place on ungreased cookie sheet, placing the balls about 2 apart.

11.    Bake 7-9 minutes until set.

12.    Remove immediately and roll in powdered sugar.

Tip:  This recipe won Second Prize at the Ohio State Fair!

 

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