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1/4C Margarine (softened) 1C Creamy Peanut Butter 1/4C Egg Substitute 2T Honey 1/2t Vanilla 1C Splenda (granular) 1 1/2C Flour 1/2t Baking Soda 1/2t Salt 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |