St. Snick's Night-Before-Christmas Cookies
3 1/2 cups rice flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1 egg
1/4 cup honey
1/4 cup unsalted peanut butter
1/2 cup canola oil
1 teasponn pure vanilla extract
1/2 cup chopped unsalted peanuts
Preheat the oven to 325 degrees F. Grease a jelly roll pan with nonstick vegetable spray.
Stir together the rice flour, cinnamon, and baking powder in a bowl and set aside. In a large bowl, whist otgether the egg, honey, peanut butter, oil, and vanilla. Add the dry ingredients to the wet ingredients, and add 1 cup water. Stir to form a stiff batter.
Turn the dough out onto the jelly roll pan. Cover the dough with plastic wrap. With a rolling pin, roll the dough out evenly to 1/4-inch thickness. Remove the plastic wrap and sprinkle the dough with peanuts, lightly pressing them into the dough. Score the dough with a knife into 2 x 3 inch rectangles.
Bake for 30 to 40 minutes, or until the edges begin to turn golden brown.
Cool to room temperature in the pan before breaking apart along the score lines and serving.
Store in an airtight container for up to 1 week, or wrap well and freeze for up to 2 months. (Thaw before serving.).
(Thanks to Mark Beckloff and Dan Dye for the recipe!)