1/4C Margarine (softened)
1C Creamy Peanut Butter
1/4C Egg Substitute
1C Splenda (granular)
1 1/2C Flour
1/2t Baking Soda
Preheat oven to 350 degrees. Beat margarine and peanut butter in a large
mixing bowl with an electric mixer until creamy, approximately 1
minute. Add egg, honey and vanilla. Beat on high speed for1-2
minutes. Add Splenda and beat on medium speed until well blended,
approximately 30 seconds. Combine flour, baking soda and salt in a
small mixing bowl. Slowly add flour mixture to peanut butter
mixture, beating on low speed until well-blended, 1-2 minutes.
Mixture may be crumbly. Roll level tablespoons of dough into balls
and drip onto lightly oiled sheet pan, two inches apart. Flatten
with fork, pressing crisscross patterns into each. Bake 7-9
minutes or until light brown around the edges. Cool on wire rack.
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