Sunflower Blossoms!

I remembered to take pictures this time :)

Most of this blog has been written about things being gluten-free. However, I also have to be very careful with peanuts/peanut butter as well (I can have 5 pb m&m's. I'm not brave enough to try more). This may be 'old news' to some out there, but this spring I discovered a product called sunbutter. I didn't see it in the grocery stores around here until probably August or so, but it tastes a lot like peanut butter. SO I decided to make peanut blossoms, substituting Domata Gluten Free flour and Sunbutter for the flour and peanut butter. They look and taste super yummy! (sometimes I have issues with the 'look' part of the yummy).

I used the Better Homes and Garden's recipe, and the only other change I made was using heavy whipping cream instead of milk. They are not quite as sweet as regular peanut blossom cookies, because the sunbutter isn't as sweet as peanut butter, but they are super yummy, and not everything needs to be crazy sweet, right?

Rolling out dough

I baked cut-out cookies last Saturday for a cookie exchange (non-gluten free), and was a little nervous about getting a bunch of (wheat) flour floating around in the room and all over my hands. As I was wondering what to do, I got the idea to use the gluten-free flour to roll out the dough. I decided to try it on the first batch, and if it didn't work, I could just clean up and take the risk...It worked wonderfully, and my dining room table wasn't at risk to be a cross-contamination nightmare!  Success.