Peanut Butter And Jelly Sandwich Cookies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Cookie | 28 | Servings | |
INGREDIENTS
| 1/3 | c | Fleischmanns light taste |
| margarine softened | ||
| 1/4 | c | Creamy peanut butter |
| 3/4 | c | Light brown sugar, packed |
| 1/4 | c | Egg Beaters 99% egg |
| substitute thawed | ||
| 1 | t | Vanilla extract |
| 1 3/4 | c | Flour |
| 1/2 | t | Baking soda |
| 1/2 | c | Grape jelly |
INSTRUCTIONS
From: moffats@telerama.lm.com Date: 4 Nov 1995 05:21:00 -0700 Beat margarine & peanut butter until fluffy. Gradually add sugar; beat well. Add Egg Beaters & vanilla; beat well. Combine flour & soda; gradually add to creamed mixture & mix well. Shape dough into 56 (1 inch) balls. Place on ungreased cookie sheets; flatten in a criss-cross pattern with fork. Bake at 350 degrees for 9 minutes or until lightly browned. Cool slightly on cookie sheets. Remove from sheets & cool completely. Place about 1 teaspoon jelly on bottom of half of cookies; top with remaining cookies. Yield: 28 sandwiches. NOTES Strawberry jam can be substituted. The margarine is a reduced-calorie margarine. Of course, you can eliminate the jelly & eat the cookies plain. Per Sandwich: 2.3 g fat, 0 mg cholesterol, 67 mg sodium REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 57
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: <1mg
Sodium: 43.3mg
Potassium: 26.9mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: <1g
Protein: 1.4g