| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Cookies, Desserts, Diabetic |
42 |
Servings |
INGREDIENTS
| 1/4 |
c |
(60 mL) margarine |
| 1/4 |
c |
(60 mL) creamy peanut butter |
| 2 |
tb |
(30 mL) granulated sugar |
|
|
Replacement |
| 1 |
|
Egg |
| 1/4 |
c |
(60 mL) water |
| 1 |
ts |
(5 mL) vanilla extract |
| 1 1/2 |
c |
(375 mL) flour |
| 1 |
ts |
(5 mL) baking soda |
| 1/2 |
ts |
(2 mL) baking powder |
INSTRUCTIONS
Cream together margarine, peanut butter and sugar replacements. add egg,
water and vanilla, beating until fluffy. Combine flour, baking soda and
baking powder in sifter and sift dry ingredients into creamed mixture. Stir
to blend completely. Chill thoroughly, at least 2 hours or overnight. Drop
by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm)
apart. Press flat with a floured bottom of a small glass. Bake at 375
degrees F (190 degrees C) for 12 to
15 minutes.
Exchange 1 cookie: 1/3 bread Calories 1 cookie: 34
Posted to MM-Recipes Digest V3 #305
Date: Wed, 6 Nov 1996 14:18:31 -0800 (PST)
From: Corky Courtright <corky@discover.net>
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