The Chef's Helper takes a break.
From Paula's Home Cooking, 2005.
SERVES 24 (you may have to change servings, units and diapers)
Ingredients
1 cup peanut butter (your choice, smooth or crunchy)
1 cup Splenda granular (sugar substitute)
1 egg
1 teaspoon vanilla extract
1/3 Splenda granular, for rolling
Directions
1. Preheat the oven to 350 degrees F.
2. Cover a large baking sheet with parchment paper.
3. In a mixing bowl, combine the peanut butter, Splenda, the egg, and vanilla, and stir well with a spoon — it will be sticky.
4. Roll the dough into balls the size of walnuts (I use a melon baller).
5. Drop ball into additional Splenda and roll to cover with sugar.
6. Place the balls on the prepared baking sheet.
7. With a fork press a crisscross design on each cookie.
8. Bake for 12 minutes.
9. Cool slightly before removing from pan.
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