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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)