INGREDIENTS

INSTRUCTIONS

Sift together the flour, cocoa, and salt and set aside.  In the large
bowl of an electric mixer cream the butter.  Beat in the vanilla and
sugar. Add the egg and beat until thoroughly mixed.  On low speed
gradually add the sifted dry ingredients, scraping the bowl with a
rubber spatula and beating until the mixture holds together. Transfer
the dough to a small bowl for ease in handling and set aside at room
temperature. Prepare the filling.  3/4 cup smooth (not chunky) peanut
butter 1/2 cup strained or sifted  confectioners sugar.  In a small
bowl thoroughly mix the peanut butter and the sugar.  Adjust rack to
the center of the oven and preheat to 325 degrees.  To shape the
cookies:  On a large piece of wax paper place the cookie  dough in
mounds, using a slightly rounded tsp. (no more) of the dough  for each
mound-in order not to make them too large it's best to  measure with a
measuring spoon.  Do maybe a quarter of the dough at a  time.  Then do
the same with the filling, using a level 1/2 measuring  teaspoon for
each mound.  Place on other pieces of waxed paper.  Pick up one mound
of the dough, roll it between your hands into a  ball, and flatten it
between your palms until it is very thin.  Then,  with a small metal
spatula or a table knife, lift up and place one  mound of the filling
in the center of the flattened dough.  With your  fingers bring the
dough around the filling and pinch the edges to  seal. Roll the filled
dough between your hands into a cylindrical  shape about 2 inches long
with very slightly tapered ends.  Place the  cookie on an unbuttered
cookie sheet and as you do, turn the ends  down slightly to form a
short fat crescent. Continue shaping the  cookies and placing them 1/2
to 1 inch apart-these do not spread.  Bake for 13 to 15 minutes, or
until the cookies are firm to the touch.  Reverse the cookie sheet
front to back once to insure even bakinZ of  sugar and roll the cookies
in the sugar as they come out of oven.  From: Maida Heatter's Book of
Great Cookies Shared By: Pat Stockett  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 17.9mg
Sodium: 28.2mg
Potassium: 33.7mg
Carbohydrates: 14.9g
Fiber: <1g
Sugar: 6.3g
Protein: 1.6g