| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 2/3 |
c |
All-purpose flour |
| 1 1/2 |
tb |
Cornstarch |
| 1 3/4 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 3/4 |
c |
Firmly packed brown sugar |
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Creamy peanut butter |
| 1 1/2 |
tb |
Light-colored corn syrup |
| 2 1/2 |
ts |
Vanilla extract |
| 1 |
|
Egg |
|
|
Vegetable cooking spray |
| 3 |
tb |
Granulated sugar |
INSTRUCTIONS
Here are some low-fat cookie recipes from the March '96 issue of Cooking
Light magazine.
Preheat oven to 375 degrees. Combine first 4 ingredients in a bowl; stir
well, and set aside. Combine brown sugar, oil, 1/4 cup granulated sugar,
and peanut butter in a large bowl; beat at medium speed of a mixer until
well-blended. Add corn syrup, vanilla, and egg; beat well. Stir in flour
mixture. Coat hands lightly with cooking spray, and shape dough into 48
(1-inch) balls. Roll balls in 3 tablesppons granulated sugar, and place 2
inches apart on baking sheets coated with cooking spray. Flatten balls with
the bottom of a glass. Bake at 375 degrees for 7 minutes or until lightly
browned. Remove cookies from pan, and let cool on wire racks. Yield: 4
dozen (serving size: 1 cookie).
CALORIES: 59 (31% FROM FAT); PROTEIN:1g; FAT 2g (sat 0.4g, momo 0.7g, poly
0.8g); CARB 9.5g; FIBER 0.2g; CHOL 5mg; IRON 0.3mg; SODIUM 23mg; CALC 14
mg. Posted to EAT-L Digest 30 Mar 97 by "Elizabeth A. Post"
<millefiore@FUSE.NET> on Mar 30, 1997
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”