Peanut Butter Icebox Cookies
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons stick margarine, softened
2 tablespoons chunky peanut butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg white
Combine first 3 ingredients, and set aside. Beat margarine and peanut butter 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, and beat well. Add flour mixture; stir well. Turn dough out onto wax paper; shape into a 6 inch log. Wrap log in wax paper; freeze 3 hours.
Preheat oven to 350° F. Cut log into 24 ( 1/4 -inch)slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° F. for 8 to 10 minutes. Remove from pan, and cool on wire racks.
Yield: 2 dozen (serving size: 1 cookie).
CALORIES 69 (31% from fat); FAT 2.4g (sat 0.4g, mono 0.7g, poly 0.5g); PROTEIN 1.2g; CARB 10.8g; FIBER 0.2g; CHOL 9 mg; IRON 0.4 mg; SODIUM 53 mg