| 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 |
ts |
Vanilla extract |
| 1 3/4 |
c |
Flour |
| 1/2 |
ts |
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:
1. Strawberry jam can be substituted.
2. The margarine is a reduced-calorie margarine.
3. 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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