Post by mandie68 on May 30, 2005 2:17:57 GMT -5
Traditional peanut butter cookies made moister and more flavourful with mashed banana - two favourite flavours for one great cookie.
1/2 cup (125 ml) peanut butter (at room temperature)
1/4 cup (50 ml) margarine, softened
1/3 cup (75 ml ) mashed ripe banana
1 egg
1/2 tsp (2 ml) vanilla
1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) Splenda Granular
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1. Cream peanut butter, margarine, banana, egg and vanilla until light and fluffy. Mix remaining ingredients separately. Blend into peanut butter mixture until smooth. 2. Form into 1 inch balls. PLace on baking sheets. Flatten with fork to desired thickness. Bake at 350°F for 10 to 12 minutes or until golden brown on bottoms. Cool on rack.
Makes 3 dozen cookies.
1/2 cup (125 ml) peanut butter (at room temperature)
1/4 cup (50 ml) margarine, softened
1/3 cup (75 ml ) mashed ripe banana
1 egg
1/2 tsp (2 ml) vanilla
1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) Splenda Granular
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1. Cream peanut butter, margarine, banana, egg and vanilla until light and fluffy. Mix remaining ingredients separately. Blend into peanut butter mixture until smooth. 2. Form into 1 inch balls. PLace on baking sheets. Flatten with fork to desired thickness. Bake at 350°F for 10 to 12 minutes or until golden brown on bottoms. Cool on rack.
Makes 3 dozen cookies.