Peanut Butter CookiesSubmitted by: TPITTLE
* sun harvest natural creamy peanut butter, 1 lb 2 oz
* *Splenda, 1 cup
* Vanilla Extract, 1 tsp
* Egg Beaters 1/2 cup
* Salt, 1 dash
2.) Refrigerate for about 1 hour.
3.) Preheat oven to 350 degrees F.
4.) Take walnut-size portions of the batter, lightly roll in hands and place on a lightly oiled baking sheet (I really love using a Silpat baking mat). The batter will be very soft but holds together without being sticky. Place cookies about 1-2 inches apart, as they will not spread much.
5.) After filling the baking sheet, take a fork and make imprints on top of the cookies. If the fork sticks, dip the fork in sugar or just sprinkle a tiny bit of sugar on each cookie before pressing the fork into it.
6.) Bake for 12 minutes. Don't over cook these
Number of Servings: 36
Recipe submitted by SparkPeople user TPITTLE.