copyright fitstop fitness for women 2010
Recipes - Peanut Butter Ginger Snaps
                                 A thin and chewy cross between a peanut-butter cookie and a gingersnap.


Makes: 20 cookies

Ingredients



Directions

1. Preheat oven to 350įF. Spray a large cookie sheet with cooking spray and set aside.

2. In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.

3. In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.

4. Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.

5. Bake cookies for 7 minutes. They may appear undercooked, but thatís okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.



Per cookie:

108 calories / 3.4 g total fat (1.6 g saturated fat) / 2 g protein / 17 g carbohydrate / 0.8 g fibre / 15 mg cholesterol /
100 mg sodium


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