In large bowl, cream the shortening, brown sugar and peanut butter until light and fluffy. Beat in egg; applesauce and vanilla (mixture will appear curdled). Combine the rice flour, potato starch, tapioca flour, baking powder, baking soda and salt. Gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
Bake at 375° for 9 -11 minutes or until slightly cracked. Immediately press a chocolate kiss into the center of each cookie. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts: 1 cookie equals 98 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 67 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.
