Peanut Butter Patties (Girl Scout Cookies)

By tinathorn

Ingredients

• 1/3 cup organic shortening (could probably use butter if not vegan/dairy-free)
• 1/3 cup (make it a bit generous) canola or safflower oil
• 1/2 cup dark brown sugar (light should be fine)
• 1 cup brown rice flour
• 1/2 cup potato starch
• 1/2 cup tapioca starch
• 1/2 teaspoon guar gum
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 3 + Tablespoons milk (I used lite coconut milk)

Details

Adapted from thecinnamonquill.com

Preparation

Step 1

Preheat oven to 350F. Line 2 cookie sheets with parchment.

In a mixing bowl, cream shortening, oil, and sugar. Add all other ingredients, and pulse a few times. Then, use your hands to knead dough into a ball. It will be a bit dry/crumbly (think shortbread, people!), but you should be able to make it come together. If it is very dry, add 1 additional Tablespoon milk.

On a piece of wax paper, take a baseball sized mound of dough and flatten it with your hands. If you’ve ever made traditional scones, it will be very reminiscent of the technique you used. Flatten dough, then push crumbling edges together; flatten more, then push crumbling edges together. You should be able to flatten dough to *about* 1/4 inch thick. Cut into circles using a cookie cutter or jar lid. Space 1/2 inch apart on cookie sheet, and bake, 11-13 minutes, until slightly golden around edges. Let cool on sheet. Cookies will firm and crisp as they cool.