| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cookies, Diabetic | 3 | Dozen | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/2 | t | Baking powder |
| 1/3 | c | Margarine, softened |
| 1/3 | c | Crunchy peanut butter |
| 1/3 | c | Granulated sugar |
| 1 1/4 | t | Sweet'N Low |
| 1 | Egg | |
| 1/2 | t | Vanilla extract |
| 2 | T | Chopped, unsalted peanuts |
INSTRUCTIONS
In small bowl, mix flour and baking powder. In large bowl, with mixer at medium speed, beat margarine, peanut butter, sugar and Sweet'N Low until light and fluffy. Beat in egg and vanilla. Stir in flour mixture and peanuts. On waxed paper, shape dough into a roll about 1 x 9-1/2 inches. Dough will be slightly sticky. Wrap in waxed paper; refrigerate until firm, about 4 hours. Preheat oven to 375F. With sharp knife, mark dough at 1/4-inch intervals, then slice; place 1 inch apart on ungreased cookie sheet. If necessary, reshape cookies gently with fingers. Bake 6 to 8 minutes or until lightly browned on bottom. Immediately remove cookies to wire rack; cool. Per serving (2 cookies): 114 calories, 3 g protein, 11 g carbohydrate, 7 g fat, 1 g saturated fat, 12 mg cholesterol, 72 mg sodium. Diabetic exchanges: 1 starch, 1 fat From Sweet 'N Low Formatted by R. Thompson Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar 01, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 476
Calories From Fat: 219
Total Fat: 24.9g
Cholesterol: 62mg
Sodium: 342.8mg
Potassium: 115.3mg
Carbohydrates: 55.8g
Fiber: 1.6g
Sugar: 22.7g
Protein: 7.9g