Ordinary confectioners’ sugar contains gluten in the form of corn starch. However, gluten-free confectioners’ sugar can be obtained at health food stores. Or, make your own by pulverizing ordinary granulated sugar in your food processor until it reaches powder consistency. Recipe courtesy of Mimi Cummins, co-author of the book "Christmas Cookies Are for Giving: Recipes, Stories and Tips for Making Heartwarming Gifts".

1-1/2 cups sugar-free creamy peanut butter made from 100% peanuts
1/2 cup butter, softened
1/2 teaspoon salt (if you've used salt-free peanut butter)
1 teaspoon vanilla extract
4 cups sifted gluten-free confectioners' sugar
1 cup semi-sweet chocolate chips
2 tablespoons solid vegetable shortening

Line a baking sheet with waxed paper. In the bowl of an electric stand mixer, mix peanut butter, butter, salt, vanilla, and confectioners' sugar to form a smooth stiff dough. If you don’t have a stand mixer, then you can mix the ingredients with your hands (dough will be too stiff for an ordinary hand-held mixer). Shape into 1-inch balls and place on prepared pan. Refrigerate until firm. Place chocolate chips and shortening in the top of a double boiler over hot (not boiling) water. Melt, stirring occasionally until smooth. Remove from heat. Remove balls from refrigerator. Insert a toothpick into a ball and dip in melted chocolate. Return to waxed paper, chocolate side down, and remove the toothpick. Repeat with remaining balls. Refrigerate for 30 minutes or until set. Makes about 60 Buckeyes.

 

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