"Ken" > wrote in message
...
> Is there such a thing? I love them but have high cholesterol. All the
> recipes I've found in my cookbooks are high fat - 3/8 to 1/2# butter per
> batch. Anyone have a decent tasting recipe with less fat?
>
> TIA
>
> Ken


Yep:




Weight Watchers Peanut Butter Cookies




Was POINTS® Value: 2
Now POINTS® Value: 1
Servings: 24
Preparation Time: 20 min
Cooking Time: 10 min
Level of Difficulty: Moderate


Who says peanut butter's off-limits on a diet? Our freezer cookies are such
a treat, they'll easily become a family favorite.


Ingredients
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
3 Tbsp reduced-calorie margarine, stick-variety
2 Tbsp reduced-fat peanut butter
1/2 cup packed light brown sugar
1/4 cup sugar
1 large egg white(s)
1 tsp vanilla extract
2 sprays cooking spray
Instructions Combine flour, baking soda and salt in a small bowl; mix well
and set aside.


Combine margarine and peanut butter in a mixing bowl; beat on medium speed
until blended and smooth. Gradually add both sugars and beat until blended;
add egg white and vanilla and beat until smooth. While beating on low speed,
gradually add flour mixture and mix until just blended.

Transfer dough to a large piece of plastic wrap and roll into an 8-inch log.
Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the
cookie dough up to 3 days in advance and freeze until ready to bake.)

Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.

Remove cookie dough from freezer and slice crosswise into about twenty-four
1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets.
Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to
wire racks to cool completely. Yields 1 cookie per serving.

Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut
butter cookie. Melt the margarine in a small skillet until it sizzles and
just begins to brown. Remove from heat and freeze for 20 minutes, or until
firm, before using in recipe.

Chef Tips
We renovated Peanut Butter Cookies by:
Making them freezer cookies, so less fat is needed (freezing holds the dough
together).

Using reduced-calorie margarine instead of regular margarine or butter.

Swapping reduced-fat peanut butter for regular.

Adding an egg white instead of one whole egg.


© 2008 Weight Watchers International, Inc. © 2008 Weigh****chers.com, Inc.
All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers
International, Inc. and are used under license by Weigh****chers.com, Inc.


--
Old Scoundrel

(AKA Dimitri)