Tuesday, 6 November 2012

Peanut Butter Cookies

1 egg
1 cup sugar, or 1 1/3 cup sugar replacement (recommended: Splenda)
1 cup peanut butter, creamy or crunchy
1 teaspoon vanilla extract 

Preheat the oven to 350 degrees.  Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup equivalent of the Splenda, the egg, and vanilla, and stir well with a spoon.  Roll the dough into balls the size of walnuts.  Place the balls on the prepared baking sheet.  With a fork, dipped in Splenda to prevent sticking, press a crisscross design on each cookie.  Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining Splenda. Cool slightly before removing from pan.
Serves 18 cookies.

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