This peanut butter dough is shaped into a log, frozen, sliced, and baked until the cookie edges are golden. The recipe makes about 24 cookies.
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon table salt
- 3 tablespoons reduced-calorie stick margarine
- 2 tablespoons reduced-fat peanut butter
- ½ cup packed light brown sugar
- ¼ cup sugar
- 1 large egg white
- 1 teaspoon vanilla extract
- 2 sprays cooking spray
Instructions
- Combine the flour, baking soda, and salt in a small bowl.
- In a mixing bowl, beat the margarine and peanut butter on medium speed until blended and smooth.
- Gradually add both sugars and beat until blended.
- Add the egg white and vanilla. Beat until smooth.
- With the mixer on low, gradually add the flour mixture and mix just until blended.
- Transfer the dough to a large piece of plastic wrap and shape it into an 8-inch log. Wrap and freeze for 2 hours. The wrapped dough may be frozen for up to 3 days before baking.
- Preheat the oven to 350°F. Coat two large baking sheets with the cooking spray.
- Slice the frozen log crosswise into about 24 slices, each roughly ⅓ inch thick. Arrange them 1 inch apart on the prepared sheets.
- Bake for 8–10 minutes, until golden around the edges with no wet dough in the centers and the centers reach 160°F (71°C).
- Transfer the cookies to wire racks to cool completely.
Optional browned-margarine method
For a nuttier flavor, melt the measured margarine in a small skillet until it sizzles and just begins to brown. Remove it from the heat and freeze for 20 minutes, or until firm, before beating it with the peanut butter.
Yield
Makes approximately 24 cookies.
