3 Tbsp. Butter
1/3 cup Honey
1 Egg
1 tsp. Vanilla or Almond Extract
½ cup Peanut Butter (or other nut-butter)
1½ cups Arrowhead Mills White Rice Flour
½ cup Potato Flour
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Xanthan Gum
PREHEAT oven to 250°. Cream butter, honey, egg, extract, and nut butter together in a large bowl. In a separate medium bowl, mix all remaining dry ingredients together thoroughly. Add dry mixture to liquids, mixing well. Form dough into 36 walnut sized balls and place on a lightly oiled cookie sheet. Flatten with a wet fork and bake for 10 to 12 minutes or until light brown.
Yield: 3 dozen cookies.
