PEANUT BUTTER COOKIES
Source: Forbidden Foods Diabetic Cooking by Margaret Powers, Joyce L. Hendley

This peanut butter cookie is remarkably low in fat but high in flavor and texture. You won't miss the extra sugar and butter. Parchment paper is recommended for even baking and to prevent burning. Buy peanut butter with added sugar for a stronger peanut flavor.

1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 cup stick margarine
1/2 cup granulated sugar
1/2 cup creamy (or crunchy) unsweetened peanut butter
1 egg
1 tsp vanilla extract
4 tsp granulated sugar

In a small bowl, whisk together the flour and baking powder.

In a large bowl, with an electric mixer at medium speed, beat the margarine until smooth. Add the sugar, peanut butter, egg, and vanilla; beat 1 minute. Slowly add the flour mixture and beat just until combined, about 1 minute. The dough will be crumbly. Cover and chill 30 minutes.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Measure the sugar onto a small plate.

Roll the dough into 1-inch balls; place the balls 2 inches apart on the prepared sheet.

Dip the bottom of a small juice glass into the sugar before flattening each ball to about 1/2-inch thickness.

Bake until firm, about 7-9 minutes. with a spatula, gently remove the fragile cookies to a wire cooling rack.

Number of Servings: 36; Serving Size: 1 cookie

Exchanges Per Serving: 1/2 Carbohydrate, 1 Fat

Nutrition Information
Amount per serving:
Calories 74, Calories From Fat 41, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 6 mg, Sodium 55 mg*, Total Carbohydrate 7 g, Dietary Fiber 0 g, Sugars 3 g, Protein 2 g,

* Not appropriate for low sodium diets.