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    Peanut Butter Cookies


    Source of Recipe


    Weight Watchers Cook Book

    Recipe Introduction


    servings 24
    points 1

    List of Ingredients




    1 cup all-purpose flour
    1/4 tsp baking soda
    1/8 tsp table salt
    3 Tbsp reduced-calorie margarine, stick-variety
    2 Tbsp reduced-fat peanut butter
    1/2 cup packed light brown sugar
    1/4 cup sugar
    1 large egg white(s)
    1 tsp vanilla extract
    2 serving cooking spray (5 one-second sprays per serving)

    Recipe



    Combine flour, baking soda and salt in a small bowl; mix well and set aside.

    Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.

    Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.)

    Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.

    Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.


    Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.

 

 

 


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