Chunky Peanut Butter Cookies with Sweet 'N Low

This is acceptable for diabetics

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/3 cup margarine, softened
• 1/3 cup crunchy peanut butter
• 1/3 cup granulated sugar
• 1 1/4 teaspoon Sweet'N low
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 tablespoons chopped, unsalted peanuts

Method

In a small bowl, mix flour and baking powder. In a separate, large bowl, with mixer at medium speed, beat margarine, peanut butter, sugar and Sweet'N Low until light and fluffy. Beat in egg and vanilla. Stir in flour mixture and peanuts.

Working on waxed paper, shape dough into a roll about 1 x 9-1/2 inches. Dough will be slightly sticky.  Wrap in waxed paper; refrigerate until firm, about 4 hours.

Preheat oven to 375F.

With sharp knife, mark dough at 1/4-inch intervals, then slice. 

Place slices 1 inch apart on an ungreased cookie sheet. If necessary, reshape cookies gently with fingers.

Bake 6 to 8 minutes in preheated oven or until lightly browned on bottom. Immediately remove cookies to wire rack and let cool.

Contributor: Pat Ciesla

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