Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light November 1997

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Becky Luigart-Stayner; Styling: Cathy Muir

Recipe Summary

Yield:
2 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients, and set aside. Beat margarine and peanut butter at medium speed of a mixer until light and fluffy. Gradually add sugars, beating at medium speed until well-blended. Add vanilla and egg white, and beat well. Add flour mixture; stir well. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze 3 hours.

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  • Preheat oven to 350°.

  • Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan, and cool on wire racks.

  • Chocolate-Peanut Butter Variation: Add 1 ounce of grated semisweet chocolate to the flour mixture.

Nutrition Facts

69 calories; calories from fat 31%; fat 2.4g; saturated fat 0.4g; mono fat 0.7g; poly fat 0.5g; protein 1.2g; carbohydrates 10.8g; fiber 0.2g; cholesterol 9mg; iron 0.4mg; sodium 53mg; calcium 7mg.
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