a~b
49
1
⁄
2
cup peanut butter
1
⁄
2
cup butter or
margarine, softened
1
⁄
2
cup granulated sugar
1
⁄
2
cup brown sugar
1 egg
1
⁄
2
teaspoon vanilla
1
⁄
2
teaspoon baking soda
1
⁄
4
teaspoon salt
1
1
⁄
4
cups all-purpose flour
Place peanut butter and butter in mixer bowl.
Attach bowl and flat beater to mixer. Turn to
Speed 6 and beat about 1 minute, or until mixture is
smooth. Stop and scrape bowl. Add sugars, egg,
and vanilla. Turn to Speed 4 and beat about
1 minute. Stop and scrape bowl.
Turn to Stir Speed. Gradually add all remaining
ingredients to sugar mixture and mix about
30 seconds. Turn to Speed 2 and mix about
30 seconds.
Roll dough into 1-inch balls. Place about 2 inches
apart on ungreased baking sheets. Press flat with
fork in a criss-cross pattern to
1
⁄4-inch thickness.
Bake at 375°F for 10 to 12 minutes, or until golden
brown. Remove from baking sheets immediately
and cool on wire racks.
Yield: 36 servings (1 cookie per serving).
Per serving: About 83 cal, 2 g pro, 10 g carb,
4 g fat, 6 mg chol, 81 mg sod.
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PEANUT BUTTER COOKIES
1 cup butter or
margarine, softened
1 cup firmly packed
brown sugar
2 cups all-purpose flour
1 teaspoon baking
powder
1
⁄
2
teaspoon salt
2 egg whites
1 cup chopped walnuts or
pecans
Place butter and brown sugar in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 2 and
mix about 1 minute. Stop and scrape bowl. Add
flour, baking powder, and salt. Turn to Speed 2 and
mix about 1
1
⁄2 minutes, or until soft dough forms.
Press dough into greased 15
1
⁄2x10
1
⁄2x1-inch baking
pan. Beat egg whites with fork until slightly foamy.
Brush dough with egg whites, using only as much as
needed to cover lightly. Sprinkle with chopped
walnuts.
Bake at 375°F for 20 to 25 minutes. Cut into bars
while warm. Cool on wire rack.
Yield: 30 servings (1 bar per serving).
Per serving: About 139 cal, 2 g pro, 14 g carb,
8 g fat, 17 mg chol, 114 mg sod.
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NUTTY SHORTBREAD BARS
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