Peanut Butter Icebox Cookies

Recipe by: WW Cream of the Crop

2 Points Per Serving

1 cup all-purpose flour

1/4 tsp. baking soda

1/8 tsp. salt

3 Tbs. stick margarine, softened

2 Tbs. chunky peanut butter

1/2 cup firmly packed brown sugar

1/4 cup granulated sugar

1 tsp. vanilla extract

1 large egg white

Cooking spray

1. Combine first 3 ingredients in a bowl; stir well, and set aside. 2. Combine margarine and peanut butter in a large bowl; beat at medium speed of a mixer until light and fluffy. Gradually add sugars, beating at medium speed until well blended. Add vanilla and egg white; beat well. Stir in flour mixture. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze 3 hours. 3. Preheat oven to 350º. 4. Cut log into 24 (1/4-inch-thick) slices. Place slices 1 inch apart on a baking sheet(s) coated with cooking spray. Bake at 350º for 8 minutes. Remove cookies from pans, and let cool on wire racks.

Yield: 2 dozen (serving size: 1 cookie)

Exchanges 1/2 starch, 1/2 fat

Shared by: GwynydLightNLuv