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Thursday, January 31, 2008
Thursday, January 17, 2008
FAVORITE COOKIE
Paula Deen's Magical Peanut Butter Cookies (makes 15 to 18 cookies)
1 cup crunchy or creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 1/3 cups Splenda sugar replacement ( I use 1 Cup of sugar)
Preheat oven to 350. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, vanilla, and egg and stir well with a spoon. Roll the dough into balls the size of a walnut. Place them on prepared baking sheet. With a fork dipped in the remaining sugar substitute, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle with remaining Splenda. Cool slightly before removing from pan.
1 cup crunchy or creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 1/3 cups Splenda sugar replacement ( I use 1 Cup of sugar)
Preheat oven to 350. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, vanilla, and egg and stir well with a spoon. Roll the dough into balls the size of a walnut. Place them on prepared baking sheet. With a fork dipped in the remaining sugar substitute, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle with remaining Splenda. Cool slightly before removing from pan.
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