Peanut Butter Cookies #3
Yield
1 servingsPrep
140 minCook
15 minReady
160 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
margarine
|
|
| ¼ | cup |
peanut butter
creamy |
|
| 2 | tablespoons |
sugar
granulated, replacement |
|
| 1 | each |
eggs
|
|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
margarine
|
|
| 59 | ml |
peanut butter
creamy |
|
| 3E+1 | ml |
sugar
granulated, replacement |
|
| 1 | each |
eggs
|
|
| 59 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
Directions
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 inches apart.
Press flat with a floured bottom of a small glass.
Bake at 375℉ (190℃) F for 12 to 15 minutes.
