Gluten Free Cookie - Gluten free Christmas Snack

Ingredients:
1 (16-oz) box gluten-free yellow cake mix
1 cup crunchy  peanut butter
1 Tbsp. vegetable shortening ( optional)
1 cup  unsalted butter, at room temperature
2 large eggs  beaten like a foam
1 tsp. vanilla extract

Method:
Preheat oven to 375F. Line a rimming baking sheet with unbleached parchment paper and set it aside.
Place the cake mix in a large bowl, whisk to break up any lumps, and set it aside.
In a small, heavy-bottomed saucepan, place the peanut butter, shortening, and butter. Stir over medium heat until all ingredients are melted and smooth. Remove from the heat and continue to stir a bit or you can do that in microwave oven.(If they are already soft then you don't need to melt them)
If you warm the then let cool before mix eggs, Otherwise mix the butter mixture , eggs and Vanilla extract ,whisk the until creamy.
Create a well in the center of the dry ingredients and pour in the peanut butter mixture, mix them slowly to make a smooth dough.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisis-cross pattern.
Drop rounded  cookie dough about 2 inches apart onto the prepared baking sheet.
Bake the cookies in the center of the oven for about 10 minutes, or until they appear cracked on top and beginning to brown around the edges. Do not over-bake.
Allow to cool until set on a baking sheet. Transfer to a wire rack to cool immediately.
Tip:
You can use same amount of gluten free all-purpose flour for Christmas gluten Free cookie. In that case you have to add 1 level tsp. baking powder, 1 level tsp. baking soda, 1 cup brown sugar and 1/2 cup powdered white sugar along with other above mentioned ingredients.
Mix flour, baking powder and baking soda and sieve it.