[u]Peanut Butter Cookies[/u]
This peanut butter cookie is remarkably low in fat but high in flavor and texture. You won’t miss the extra sugar and butter. Parchment paper is recommended for even baking and to prevent burning. Buy peanut butter with added sugar for a stronger peanut flavor.
Yield: 36 cookies
all-purpose flour - 1 1/4 cups
baking powder - 1 tsp
stick margarine - 1/2 cup
granulated sugar- 1/2 cup
creamy (or crunchy) unsweetened peanut butter - 1/2 cup
egg - 1
vanilla extract - 1 tsp
granulated sugar - 4 tsp
In a small bowl, whisk together the flour and baking powder.
In a large bowl, with an electric mixer at medium speed, beat the margarine until smooth. Add the sugar, peanut butter, egg, and vanilla; beat 1 minute. Slowly add the flour mixture and beat just until combined, about 1 minute. The dough will be crumbly. Cover and chill 30 minutes.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Measure the sugar onto a small plate.
Roll the dough into 1-inch balls; place the balls 2 inches apart on the prepared sheet.
Dip the bottom of a small juice glass into the sugar before flattening each ball to about 1/2-inch thickness. Bake until firm, about 7-9 minutes. With a spatula, gently remove the fragile cookies to a wire cooling rack.