Peanut Butter Cookies
1⁄2 cup (125 mL) peanut butter
1⁄2 cup (125 mL) butter or margarine, softened
1⁄2 cup (125 mL) granulated sugar
Place peanut butter and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute, or until mixture is smooth. Stop and scrape bowl. Add sugars, egg, and vanilla. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.
1⁄2 cup (125 mL) brown sugar
1 egg
1⁄2 tsp (2 mL) vanilla
1⁄2 tsp (2 mL) baking soda
1⁄4 tsp (1 mL) salt
11⁄4 cups (300 mL)
Turn to STIR Speed. Gradually add all remaining ingredients to sugar mixture and mix about
30 seconds. Turn to Speed 2 and mix about
30 seconds.
Roll dough into 1" (2.5 cm) balls. Place about 2" (5 cm) apart on ungreased baking sheets. Press flat with fork in a
Bake at 375°F (190°C) for 10 to 12 minutes, or until golden brown. Remove from baking sheets immediately and cool on wire racks.
Yield: 36 servings (1 cookie per serving).
Per serving: About 83 cal, 2 g protein, 10 g carb, 4 g fat, 6 mg chol, 81 mg sodium.
Nutty Shortbread Bars
1cup (250 mL) butter or margarine, softened
1cup (250 mL) firmly packed brown sugar
2cups (500 mL)
1tsp (5 mL) baking powder
1⁄2 tsp (2 mL) salt
2 egg whites
1cup (250 mL) chopped walnuts or pecans
Place butter and brown sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add flour, baking powder, and salt. Turn to Speed 2 and mix about 11⁄2 minutes, or until soft dough forms.
Press dough into greased 151⁄2 x 101⁄2 x 1" (40 x
25 x 2 cm) baking pan. Beat egg whites with fork until slightly foamy. Brush dough with egg whites, using only as much as needed to cover lightly. Sprinkle with chopped walnuts.
Bake at 375°F (190°C) for 20 to 25 minutes. Cut into bars while warm. Cool on wire rack.
Yield: 30 servings (1 bar per serving).
Per serving: About 139 cal, 2 g protein, 14 g carb, 8 g fat, 17 mg chol, 114 mg sodium.
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