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Peanut Butter Cookies
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" balls. Place about 2" apart on
ungreased baking sheets. Press flat with fork in a
criss-cross pattern to
1
⁄4" 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 protein, 10 g carb,
4 g fat, 6 mg chol, 81 mg sodium.
Nutty Shortbread Bars
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
⁄2 x 10
1
⁄2 x 1" 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 protein, 14 g
carb, 8 g fat, 17 mg chol, 114 mg sodium.