Recipe - Easy Peanut Butter Cookies

1 2/3 cup Allpurpose flour
1 One half tablespoon Cornstarch
1 Three fourths teaspoon Baking powder
One half teaspoon Baking soda
Three fourths cup Firmly packed brown sugar
One fourth cup Vegetable oil
One fourth cup Sugar
One fourth cup Creamy peanut butter
1 One half tablespoon Lightcolored corn syrup
2 One half teaspoon Vanilla extract
1 Egg
Vegetable cooking spray
3 tablespoon Granulated sugar

Here are some lowfat cookie recipes from the March '96 issue of Cooking
Light magazine.

Preheat oven to 375 degrees. Combine first 4 ingredients in a bowl; stir
well, and set aside. Combine brown sugar, oil, One fourth cup granulated sugar,
and peanut butter in a large bowl; beat at medium speed of a mixer until
wellblended. Add corn syrup, vanilla, and egg; beat well. Stir in flour
mixture. Coat hands lightly with cooking spray, and shape dough into 48
(1inch) balls. Roll balls in 3 tablesppons granulated sugar, and place 2
inches apart on baking sheets coated with cooking spray. Flatten balls with
the bottom of a glass. Bake at 375 degrees for 7 minutes or until lightly
browned. Remove cookies from pan, and let cool on wire racks. Yield: 4
dozen (serving size: 1 cookie).

CALORIES: 59 (31% FROM FAT); PROTEIN:1g; FAT 2g (sat 0.4g, momo 0.7g, poly
0.8g); CARB 9.5g; FIBER 0.2g; CHOL 5mg; IRON 0.3mg; SODIUM 23mg; CALC 14
mg. Posted to EATL Digest 30 Mar 97 by "Elizabeth A. Post"
millefiore@FUSE.NET on Mar 30, 1997