3/4 c Crunchy peanut butter
3/4 c Mashed potato
3/4 c Sugar
1 Egg
1/2 c Rice flour
1/4 c Cornstarch
2 ts Cream of tartar
1 ts Baking soda
1 ts Vanilla
1/4 c Coarsely chopped peanuts
In bowl, cream together peanut butter and mashed potato until smooth. Beat
in sugar until fluffy. Beat in egg. Combine rice flour, cornstarch, cream
of tartar and baking soda. Add to peanut butter mixture; mix well. Stir in
vanilla. Place in refrigerator for about 25 minutes until batter firms a
bit. With hands gently form batter into round balls.(1 tsp sized); place
on nonstick baking sheet 2-1/2 inches apart. Using fork that has been
dipped into rice flour, flatten cookies to about 1/4 inch thichness.
Sprinkle peanuts over top. Bake in 375 oven for about 15-20 or until golden
brown around edges.
Makes 36 cookies, approximately 64 calories and 3 grams fat per cookie.
From Canadian Living.
Yields
36 Servings