Title: Peanut Butter Cookies #10
Categories: Cookie
Yield: 42 Servings

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

From: kyoung@prstorm.bison.mb.ca (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: 1/3 bread, Calories 1 cookie: 34

REC.FOOD.RECIPES ARCHIVES

/MISC

DIABETIC RECIPE

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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