From: kyoung@prstorm.bison.mb.ca (kyoung)

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

PEANUT BUTTER COOKIES
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(Yield: 42 cookies)

Ingredients:
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1/4 cup    (60 mL) margarine                       
1/4 cup    (60 mL) creamy peanut butter            
2 tblsp    (30 mL) granulated sugar replacement    
1          egg
1/4 cup    (60 mL) water                           
1 tsp      (5 mL) vanilla extract                  
1 1/2 cup  (375 mL) flour                          
1 tsp      (5 mL) baking soda                      
1/2 tsp    (2 mL) baking powder                    

Instructions:
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Cream together margarine, peanut butter and sugar replacements. add
egg, water and vanilla, beating until fluffy. Combine flour, baking
soda and baking powder in sifter and sift dry ingredients into
creamed mixture. Stir to blend completely. Chill thoroughly, at least 2
hours or overnight. Drop by teaspoonfuls onto lightly greased cookie
sheets, 2 to 3 in. (5 to 7 cm) apart. Press flat with a floured bottom of
a small glass. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

Exchange 1 cookie: 1/3 bread
Calories 1 cookie: 34