WW: Peanut Butter Icebox Cookie (2 points)
1 cup all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
3 Tbsp. stick margarine, softened
2 Tbsp. chunky peanut butter
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tsp. vanilla extract
1 large egg white
Combine first 3 ingredients in a bowl; stir well, and set aside.
Combine margarine and peanut butter in a large bowl; beat at medium speed of a mixer until light and fluffy. Gradually add sugars, beating at medium speed until well blended. Add vanilla and egg white; beat well. Stir in flour mixture. Turn dough out onto wax paper; shape into a 6-in. log. Wrap log in wax paper; freeze 3 hours.
Preheat oven to 350ÂºF.
Cut log into 24 (1/4-in. thick) slices. Place slices 1-inch apart on a baking sheet(s) coated with cooking spray.
Bake at 350ÂºF. for 8 minutes. Remove cookies from pans, and let cool on wire racks.
Yield: 2 dozen (serving size: 1 cookie), 2 pts. each.
Exchanges 1/2 starch, 1/2 fat