Wheat Free Article

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.

With hands gently form batter into round balls (1 teaspoon sized) and 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.

Yield: 36 Cookies