Peanut But­ter Short­bread Cook­ies

1 gram of su­gar per cookie 15 serv­ings

First For Women - - Nutrition -


1-1/2 Tbsp. Sweet­Leaf® Or­ganic Ste­via Sweet­ener 1/2 cup but­ter

1/2 cup peanut but­ter 2 eggs

1 tsp. vanilla ex­tract

1 cup all-pur­pose flour


Us­ing the pad­dle at­tach­ment of your stand mixer, cream to­gether but­ter, peanut but­ter, and Sweet­Leaf® un­til smooth. Add eggs one at a time, un­til fully in­cor­po­rated. Mix in vanilla ex­tract. Add flour and mix on slow un­til com­bined. With a 1-oz. scoop, por­tion out dough and place on a tray. Re­frig­er­ate for 4-6 hours or overnight. Pre­heat oven to 325°F. Trans­fer re­frig­er­ated cook­ies onto a pre­pared bak­ing sheet, leav­ing about an inch be­tween each cookie in all di­rec­tions. Press down on the cook­ies with a fork to flat­ten and achieve a criss­cross pat­tern. Bake for 8-12 min­utes.

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