Peanut Butter Cookies

Prep/Total Time: 15 minutes + freezing prep/10 minutes + cooling cook

Yield: 2 dozen

• 3 tablespoons butter, softened
• 2 tablespoons reduced-fat peanut butter
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 1 egg white
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt

1. In a large mixing bowl, cream the butter, peanut butter and sugars. Add egg white; beat until blended. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Shape into 8-in. roll; wrap in plastic wrap. Freeze for 2 hours or until firm.
2. Unwrap and cut into slices, about 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray. Flatten with a fork. Bake at 350 for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks; cool completely.

Nutrition: (1 cookie) 62 calories, 2 g fat, 1 g saturated fat, 4 mg cholesterol, 64 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.

Comments: These cookies tasted really good. They tasted pretty much like regular peanut butter cookies. They were easy to make with items we had around the house.