Low-Fat Peanut Butter Cookies

1. 1

   In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add egg white; beat until blended. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into an 8-in. roll; wrap in plastic. Freeze for 2 hours or until firm.

2. 2

   Unwrap and cut into slices, just over 1/4 in. thick. Place 2 in. apart on

3. 3

   coated with cooking spray; press with a fork to make crisscross pattern. Bake at 350u00b0 for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks; cool completely.

* Per serving · 4 servings · Values may vary.

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