Jack & Jill Grocery Recipes
https://watfordjackandjill.com/Recipes/Detail/6232/Peanut_Butter_Cookies
Peanut Butter Cookies
Yield: Makes 2 dozen cookies
Ingredients
| 1-1/2 | cups | all purpose flour | |
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| 1-1/2 | teaspoons | baking powder | |
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| 1/2 | teaspoon | salt | |
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| 1/4 | cup | margarine | |
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| 1/2 | cup | creamy peanut butter | |
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| 1/2 | teaspoon | grated fresh orange rind | |
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| 1-1/2 | teaspoons | pure vanilla extract | |
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| 1 | egg, well beaten | ||
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| 1/3 | cup | orange juice | |
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| 1/2 | cup | sugar substitute equivalent to 1/2 cup granulated sugar* | |
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| 3/4 | cup | seedless raisins | |
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Nutrition Facts
Yield: Makes 2 dozen cookies
Approximate Nutrient Content per serving:
| Calories: | 191 | |
| Calories From Fat: | 90 | |
| Total Fat: | 10g | |
| Cholesterol: | 23mg | |
| Sodium: | 224mg | |
| Total Carbohydrates: | 22g | |
| Dietary Fiber: | 2.5g | |
| Protein: | 5g |
Food Exchange: 2 fat, 1-1/2 bread
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Preheat oven to 400 degrees F.
Sift together flour, baking powder and salt. Cream together margarine, peanut butter, orange rind and vanilla. Add egg, orange juice and sweetener. Blend well.
Add dry ingredients gradually, mixing well after each addition. Add raisins and mix well.
Measure 1 level tablespoonful of dough for each cookie. Roll between hands to form a ball. Place 2-inches apart on an ungreased cookie sheet. Flatten with a fork. Bake about 15 minutes.
Store cookies in a tightly covered tin. These cookies have better flavor and texture 24 hours after baking.
*1/2 cup sugar sweetness equals 12 packets of saccharin or aspartame sweetener
Recipe and image used with permission and provided by the Peanut Advisory Board.
Please note that some ingredients and brands may not be available in every store.
Jack & Jill Grocery Recipes
https://watfordjackandjill.com/Recipes/Detail/6232/Peanut_Butter_Cookies
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