Yield: 42 Servings
|¼ cup||(60 mL) margarine|
|¼ cup||(60 mL) creamy peanut butter|
|2 tablespoons||(30 mL) granulated sugar replacement|
|¼ cup||(60 mL) water|
|1 teaspoon||(5 mL) vanilla extract|
|1½ cup||(375 mL) flour|
|1 teaspoon||(5 mL) baking soda|
|½ teaspoon||(2 mL) baking powder|
From: kyoung@... (kyoung)
Date: Thu, 26 Aug 93 10:52:09 +0200 Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand 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: ⅓ bread, Calories 1 cookie: 34 REC.FOOD.RECIPES ARCHIVES
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