1 cup butter or margerine
1 cup peanut butter
1 cup brown sugar
1 cup white sugar
2-1/2 cups Mehl's Flour Company Gluten-Free Flour
1 teaspoon vanilla
1-1/2 teaspoons soda
Mix peanut butter and softened butter. Add brown sugar and white sugar-mix. Beat two eggs and add to brown and white sugar mixture. Add vanilla and soda-mix. Mix in Mehl's Flour Company Gluten-Free Flour 1/2 cup at a time.
Dough will be slightly soft and sticky. Place in refrigerator for one hour. When fully chilled form into one inch balls and place on ungreased cookie sheet. Use a fork dipped in sugar, or water, to flatten slightly. Bake for 9 minutes in a 375° F oven, or until lightly browned. Leave on pan two minutes before removing so cookies don't break. (This recipe can easily be cut in half).