Gluten-Free Peanut Butter Cookies

It has been a very cool, overcast day so what better time to bake some cookies. I've been trying to organize my Christmas baking since we are gluten-free and what better way than to test actual cookies. Hey, a good excuse is a great excuse to make, bake, and eat a warm cookie from the oven.

Gluten-Free Peanut Butter Cookies

1/2 cup granulated sugar
1/2 cup packed, dark brown sugar
1/2 cup peanut butter - crunch or smooth, your choice
1/2 cup shortening
1 1/2 teaspoon vanilla extract
1 large egg
1 cup your favorite all-purpose gluten-free flour. I like the version sold by nuts.com.
1 teaspoon xanthan gum
1 teaspoon baking soda
Pinch of salt
2 teaspoons finely grated orange zest

Preheat your oven to 375 degrees. Line two to three baking sheets with parchment paper. The cookies actually seem to bake more evenly this way.

Combine all the ingredients in a mixing bowl and blend until just mixed and the dough is holding together. Depending on what size you want, shape the dough into balls or use a cookie scoop. With a wet fork, press a crisscross on the top of each cookie pressing down to spread out the dough a bit. They do spread a bit in the baking.

Bake for 8-12 minutes depending on the size you made. The edges should be nicely browned and the tops golden. Cool on the baking sheet for few minutes before removing to a cooling rack.

*If you are being festive, you can drizzle a chocolate or orange icing over the cookies. You can always sandwich them together in twos with melted chocolate. Mix some peanut butter, powdered sugar and a touch of vanilla for another sandwich cookie filler.