sgrinavi
New member
another low-fat / low sugar cookie recipe --
1/4 cup butter, softened
1/4 cup creamy peanut butter
3/4 cup splenda
2 egg whites
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
vegetable cooking spray
3/4 cup low sugar strawberry spread
1. beat butter and peanut butter at medium speed of an electric mixer until creamy.
2. Gradually add sugar, beating well.
3. Add egg whites and vanilla; beat well.
4. Combine flour, soda and salt in a small bowl, stirring well.
5. Gradually add flour mixture to creamed mixture, mixing well.
6. Shape dough into 40 (1 inch) balls.
7. Place balls 2 inches apart on a cookie sheet coated with cooking spray.
8. Flatten cookies into 2-inch circles using a flat bottomed glass.
9. Bake at 359 for 8 minutes or until lightly borwned.
10. Cool slightly on cookie sheet; remove from cooke sheets and let cool on wire racks.
11. Spread about 1 1/2 teaspoons strawberry spread on the bottom half the cooled cookies; top with remaining cookies.
1/4 cup butter, softened
1/4 cup creamy peanut butter
3/4 cup splenda
2 egg whites
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
vegetable cooking spray
3/4 cup low sugar strawberry spread
1. beat butter and peanut butter at medium speed of an electric mixer until creamy.
2. Gradually add sugar, beating well.
3. Add egg whites and vanilla; beat well.
4. Combine flour, soda and salt in a small bowl, stirring well.
5. Gradually add flour mixture to creamed mixture, mixing well.
6. Shape dough into 40 (1 inch) balls.
7. Place balls 2 inches apart on a cookie sheet coated with cooking spray.
8. Flatten cookies into 2-inch circles using a flat bottomed glass.
9. Bake at 359 for 8 minutes or until lightly borwned.
10. Cool slightly on cookie sheet; remove from cooke sheets and let cool on wire racks.
11. Spread about 1 1/2 teaspoons strawberry spread on the bottom half the cooled cookies; top with remaining cookies.
