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eBooks with 11,000 Recipes - Italian, Chinese, Cakes,
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026 -- PEANUT BUTTER COOKIES
Cream together at medium speed until smooth: 1/2 cup chunky peanut butter,
1/3 cup oleo (both at room temperature), 1/4 cup dark molasses, and 2 teaspoons
liquid sugar substitute. Stir together: 1 1/4 c. all-purpose flour, 1/2
teaspoon baking soda, and 1/8 teaspoon salt. Add to creamed mixture, mix at
medium speed until smooth. Drop by tablespoon onto cookie sheet lined with
foil. Press down lightly with fingers dipped in cold water to form circles 2-
inches wide. Bake at 375 degrees for 10 to 12 minutes or until lightly browned.
Remove to wire rack. Serve 2 cookies per serving. 140 calories, 13 grams
cholesterol, 4 grams protein, 9 gram fat, 169 milligrams NA. 1 bread and 2 fat
exchanges.
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