| 1 | In bowl, cream together peanut butter and mashed potato until smooth. |
| 2 | Beat in sugar until fluffy. |
| 3 | Beat in egg. |
| 4 | Combine rice flour, cornstarch, cream of tartar and baking soda. |
| 5 | Add to peanut butter mixture; mix well. |
| 6 | Stir in vanilla. |
| 7 | Place in refrigerator for about 25 minutes until batter firms a bit. |
| 8 | With hands gently form batter into round balls.(1 tsp sized); place on nonstick baking sheet 2-?inches apart. |
| 9 | Using fork that has been dipped into rice flour, flatten cookies to about ?inch thichness. |
| 10 | Sprinkle peanuts over top. |
| 11 | Bake in 375 oven for about 15-20 or until golden brown around edges. |
| 12 | makes 36 cookies, approximately 64 calories and 3 grams fat per cookie. |
| 13 | from canadian living. |
