- 3 tablespoons butter
- 2 tablespoons reduced-fat peanut butter
- 1/2 brown sugar, packed
- 1/4 sugar
- 1 egg white
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
In large mixing bowl, cream butter, peanut butter and sugars. Add egg white; beat until blended. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Shape into 8-inch roll; wrap in plastic wrap. Freeze 2 hours or until firm.
Unwrap and cut into slices, about
1/4-inch thick. Place 2 inches apart on baking sheets coated with nonstick cooking spray. Flatten with fork. Bake at 350° 6 to 8 minutes for chewy cookies or 8 to 10 minutes for crisp cookies. Cook 1 to 2 minutes before removing to wire racks; cool completely.
Low-fat, Diabetic Recipe.
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