"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Diabetic Peanut Butter Cookies Recipe

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This recipe for Diabetic Peanut Butter Cookies, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Garland
Added: Tuesday, June 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. smooth or crunchy (reduced fat) peanut butter
1 1/3 c. Splenda
1 egg
1 tsp. vanilla

Directions:
Directions:
Preheat oven to 350 degrees.
Mix all ingredients by hand with a large wooden
mixing spoon.
Spray baking sheet lightly with cooking spray.
Roll dough into small balls and place 1-inch apart on baking sheet.
Press each dough ball down with fork teeth both vertically and horizontally for a distinct finished look.
Bake 12 minutes, let cool and remove.
Store in air tight container for up to 1 week.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This dessert is quick and easy for parties
and picnics.

 

 

 

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