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Directions: 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.
Posted by Sharon Stevens
| Ingredients:
3/4 Cup(s) Crunchy peanut butter
3/4 Cup(s) Mashed potato
3/4 Cup(s) Apricot Halves (16 oz)
1 Quick cooking rolled oats
1/2 Cup(s) Rice flour
1/4 Cup(s) Cornstarch
2 Teaspoon(s) Coarsely chopped peanuts
1 Teaspoon(s) Very ripe mashed bananas
1 Teaspoon(s) Vanilla |
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