Ingredients

1 C. all purpose flour
1/2 tsp. baking powder
1/3 C. margarine, softened
1/3 C. crunchy peanut butter
1/3 C. granulated sugar
1-1/4 tsp. Sweet ‘N Low
1 egg
1/2 tsp. vanilla extract
2 Tbsp. chopped, unsalted peanuts

Cooking Instructions

In small bowl, mix flour and baking powder. In large bowl with mixer at medium speed, beat margarine, peanut butter, sugar, and Sweet n Low until light and fluffy. Beat in egg and vanilla. Stir in flour mixture and peanuts. On wax paper, shape dough into a roll about 1 by 9-1/2 inches. Dough will be slightly sticky. Wrap in wax paper and refrigerate until firm, about 4 hours. Preheat oven to 375 degrees F. With sharp knife, mark dough at 1/4-inch intervals, then slice; place 1 inch apart on ungreased cookie sheet. If necessary, reshape cookies gently with fingers. Bake 6 to 8 minutes, or until lightly browned on bottom. Immediately remove cookies to wire rack and cool.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)