WW: peanut butter freezer cookies
Oct 17, 2006 10:14:54 GMT -8
Post by connie on Oct 17, 2006 10:14:54 GMT -8
WW: peanut butter freezer cookies
24 servings;1 point each
Ingredients
1 cup all purpose flour'1/4 tsp baking powder
1/8 tsp salt
3 Tbs reduced calorie margerine,stick kind
2 Tbs reduced fat peanut butter
1/2 cup unpacked light brown sugar
1/4 cup sugar
1 large egg white
1tsp vanilla extract
Instructions
combine flour,soda & saltin a small bowl;mix well & set aside
combine margerine & peanut butter in a mixing bowl;beat on medium speed until blended & smooth.Gradually add sugars & beat until blended;add egg white & vanilla & beat until smoothWhile beating on low speed gradually add flour mixture & mix until blended.
Transfer dough to a large piece of plastic wrap & roll into an 8 inch log.Wrap in plastic & freeze for 2 hours.( Note you can keep frozen up to 3 days)
Preheat oven to 350,coat cookie sheet w/ spraremove cookie dough from freezer ,unwrap & & slice crosswise into 24 1/4 inch-thick slices
Place 1 inch apart on cookie sheet.Bake until golden around the edges,about 8 to 10 minutes.
Transfer towire rack to cool completely. Yields 1 cookie per serving.1 point
24 servings;1 point each
Ingredients
1 cup all purpose flour'1/4 tsp baking powder
1/8 tsp salt
3 Tbs reduced calorie margerine,stick kind
2 Tbs reduced fat peanut butter
1/2 cup unpacked light brown sugar
1/4 cup sugar
1 large egg white
1tsp vanilla extract
Instructions
combine flour,soda & saltin a small bowl;mix well & set aside
combine margerine & peanut butter in a mixing bowl;beat on medium speed until blended & smooth.Gradually add sugars & beat until blended;add egg white & vanilla & beat until smoothWhile beating on low speed gradually add flour mixture & mix until blended.
Transfer dough to a large piece of plastic wrap & roll into an 8 inch log.Wrap in plastic & freeze for 2 hours.( Note you can keep frozen up to 3 days)
Preheat oven to 350,coat cookie sheet w/ spraremove cookie dough from freezer ,unwrap & & slice crosswise into 24 1/4 inch-thick slices
Place 1 inch apart on cookie sheet.Bake until golden around the edges,about 8 to 10 minutes.
Transfer towire rack to cool completely. Yields 1 cookie per serving.1 point