| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Canadian |
Cookies |
36 |
Servings |
INGREDIENTS
| 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 |
t |
Cream of tartar |
| 1 |
t |
Baking soda |
| 1 |
t |
Vanilla |
| 1/4 |
c |
Coarsely chopped peanuts |
INSTRUCTIONS
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 From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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