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Ingredientes
- 3/4 c. Creamy peanut butter
- 1/2 c. Crisco shortening
- 1 1/4 c. Firmly packed brown sugar
- 3 Tbsp. Lowfat milk
- 1 Tbsp. Vanilla
- 1 x Egg
- 1 3/4 c. Flour
- 3/4 tsp Salt
- 3/4 tsp Baking soda
Direcciones
- Preheat oven to 375F. Combine peanut butter, Crisco, brown sugar, lowfat milk and vanilla in large bowl. Beat at medium speed of electric mixer till well blended. Add in egg; beat just till blended. Combine flour, salt and baking soda. Add in to creamed mix at low speed. Mix just till blended.
- Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.
- Flatten slightly in crisscross pattern with tines of fork. Bake at 375F for 7-8 min or possibly till set and just beginning to brown. Cold 2 min on cookie sheet. Remove cookies to wire rack to cold completely.
- Makes 3dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 12 servings | |
| Calories 334 | |
| Calories from Fat 147 | 44% |
| Total Fat 17.11g | 21% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 2.86g | |
| Cholesterol 16mg | 5% |
| Sodium 314mg | 13% |
| Potassium 158mg | 5% |
| Total Carbs 40.61g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 23.69g | 16% |
| Protein 6.04g | 10% |
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