INGREDIENTS:
2 tablespoons cold mashed potatoes
½ teaspoon milk
½ teaspoon vanilla
1 teaspoon butter, softened

Powdered sugar
Peanut Butter

DIRECTIONS:
Mix potatoes, butter, milk, and vanilla. Add powdered sugar (about 1 pound) until consistency of pie dough. Divide dough into 2 or 3 parts. Roll between wax paper sheets. Refrigerate. When cold, spread peanut butter over dough. Let warm to room temperature for a few minutes. Roll as for jelly roll. if dough begins to crack while rolling, let warm a few more minutes. Refrigerate rolls before slicing.

INGREDIENTS:
2 (3 oz.) packages cream cheese
1 cup butter
1 cup brown rice flour
1 cup tapioca flour
1 teaspoon xanthan gum

DIRECTIONS
Cream all ingredients together. Make 24 little balls. Spritz mini-muffin tins with non-stick cooking spray. Press into muffin tins forming crust. Add pecan filling about 1 teaspoon to ½ full.

Bake 350° for 30 minutes.

Adapted from Aunt Rosalie f’s recipe.

Pecan Tart Filling

INGREDIENTS:
1 stick butter
2 squares unsweetened semi-sweet baking chocolate
3 beaten eggs
1 cup natural sugar
6 tablespoons cocoa
¼ cup tapioca flour
¼ cup sorghum flour
1/2 cup brown rice flour
1 teaspoon xanthan gum
2 teaspoons vanilla
½ cup walnuts

DIRECTIONS:
Melt butter and chocolate. Stir in eggs and sugar. Add dry ingredients. Mix well. Stir in vanilla and walnuts. Spritz 12×12 baking pan with cooking spray. Spread batter evenly into pan.

Bake 350° for 26 minutes.