- 1 cup creamy peanut butter(I use natural peanut butter w/no added sugar) 1 cup Splenda, plus a little extra for dusting 1 egg 1 tsp vanilla (or almond)extract.
Preheat oven to 350 degrees.
Put all 4 ingredients into a medium size bowl. Mix thoroughly until well blended. Scoop dough out with spoon to walnut sized pieces, and place on a greased cookie sheet. Dip a long-tined fork into a small bit of splenda, and press into the balls making cross hatched design.
Cook for 10-12 minutes & move to cooling rack. Dust with splenda & cool. Store in an air-tight container.
Number of Servings: 16
Put all 4 ingredients into a medium size bowl. Mix thoroughly until well blended. Scoop dough out with spoon to walnut sized pieces, and place on a greased cookie sheet. Dip a long-tined fork into a small bit of splenda, and press into the balls making cross hatched design.
Cook for 10-12 minutes & move to cooling rack. Dust with splenda & cool. Store in an air-tight container.
Number of Servings: 16
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