Chunky peanut butter cookies (sweet n low)

3 Dozen

Ingredients

Quantity Ingredient
1 cup All-purpose flour
½ teaspoon Baking powder
⅓ cup Margarine, softened
⅓ cup Crunchy peanut butter
⅓ cup Granulated sugar
1¼ teaspoon Sweet'N Low
1 Egg
½ teaspoon Vanilla extract
2 tablespoons Chopped, unsalted peanuts

Directions

In small bowl, mix flour and baking powder. In large bowl, with mixer at medium speed, beat margarine, peanut butter, sugar and Sweet'N Low until light and fluffy. Beat in egg and vanilla. Stir in flour mixture and peanuts. On waxed paper, shape dough into a roll about 1 x 9-½ inches. Dough will be slightly sticky. Wrap in waxed paper; refrigerate until firm, about 4 hours.

Preheat oven to 375F. With sharp knife, mark dough at ¼-inch intervals, then slice; place 1 inch apart on ungreased cookie sheet.

If necessary, reshape cookies gently with fingers. Bake 6 to 8 minutes or until lightly browned on bottom. Immediately remove cookies to wire rack; cool.

Per serving (2 cookies): 114 calories, 3 g protein, 11 g carbohydrate, 7 g fat, 1 g saturated fat, 12 mg cholesterol, 72 mg sodium.

Diabetic exchanges: 1 starch, 1 fat From Sweet 'N Low Formatted by R. Thompson

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