“Excellent for kids and BBQ’s”
Prep time: 10 min
Baking time: 8 min
YIELDS: 20 servings (serving size: 1 sandwich cookie)
Ingredients
- 1/4 cup margarine, softened
- 1/4 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon sea salt
- 3/4 cup blueberry jam
Preparation
- Preheat oven to 350°.
- Beat margarine and peanut butter with a mixer at medium speed until creamy. Gradually add sweetener and sugar, beating well. Add egg whites and vanilla; beat well. Combine flour, soda, and salt in a small bowl, stirring well. Gradually add flour mixture to creamed mixture, beating well.
- Shape dough into 20 (1-inch) balls. Place balls 2 inches apart on baking sheets. Flatten cookies into 2-inch circles using a flat-bottomed glass. Bake at 350° for 8 minutes or until lightly browned. Cool slightly on pans; remove, and let cool completely on wire racks.
- Spread about 1 1/2 teaspoons blueberry jam on the bottom of each of 20 cookies; top with remaining cookies.
All recipes by Chef Eddy Resident Chef Health and Fitness Talk
