Ingredients
1 cup all-purpose flour
1/2 tsp baking powder
1/3 cup margarine, softened
1/3 cup crunchy peanut butter
1/3 cup granulated sugar
1 1/4 tsp sweet'n low
1 egg
1/2 tsp vanilla extract
2 tbsp chopped, unsalted peanuts
Directions
In small bowl, mix flour and baking powder. In large bowl, with mixer
at medium speed, beat margarine, peanut butter, sugar and Sweet'N Low
until light and fluffy. Beat in egg and vanilla. Stir in flour
mixture and peanuts. On waxed paper, shape dough into a roll about 1
x 9-1/2 inches. Dough will be slightly sticky. Wrap in waxed paper;
refrigerate until firm, about 4 hours.
Preheat oven to 375F. With sharp knife, mark dough at 1/4-inch
intervals, then slice; place 1 inch apart on ungreased cookie sheet.
If necessary, reshape cookies gently with fingers. Bake 6 to 8
minutes or until lightly browned on bottom. Immediately remove
cookies to wire rack; cool.
Per serving (2 cookies): 114 calories, 3 g protein, 11 g
carbohydrate, 7 g fat, 1 g saturated fat, 12 mg cholesterol, 72 mg
sodium.
Diabetic exchanges: 1 starch, 1 fat
From Sweet 'N Low Formatted by R. Thompson
Servings: 3 dozen
Chunky Peanut Butter Cookies (Sweet N Low) Recipe brought to you by Recipe Ideas
Categories: Cookie; Diabetic
The History of Recipes
Historians have traced the existence of recipes back into ancient history, at least as far back as the ancient Egyptians, and quite possibly further than that. However, mostly, these ancient records were just very basic hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a series of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Progressing into The time of the romans 25BC a man called Apicius created some scripts detailing recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, main course and desserts, something that is very familiar to us today. Aspicius recounts how the cooks of Roman times made use of many aromatic flavours, including a few that are still present in modern kitchens such as basil, rue and dill. In the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including coriander, parsley, and rosemary. These new herbs and spices led to a torrent in books on cookery, some of which are kept safe in academic collections. Over the following few centuries, the upper-class families of Europe competed to serve up the most exotic banquets, and consequentially the best cooks and their recipes increased in prestige. Even so, it was during the nineteenth century that cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. The introduction of television brings us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Chunky Peanut Butter Cookies (Sweet N Low) recipe.
