Lisa UK 11-06-99 2:03 AM pt (US)
KYoung's Recipes for Diabetics : COLLECTION
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
Peanut Butter Cookies
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(Yield: 42 cookies)
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1/4 cup (60 mL) margarine
1/4 cup (60 mL) creamy peanut butter
2 tblsp (30 mL) granulated sugar replacement
1 egg
1/4 cup (60 mL) water
1 tsp (5 mL) vanilla extract
1 1/2 cup (375 mL) flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) baking powder
Instructions:
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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.
Preheat oven to 375° F and lightly grease cookie sheets.
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