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 thickness. Sprinkle peanuts over top. Bake in 375 oven for about
15-20 or until golden brown around edges.
Spring 2000
Wheat-Free Baking
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