Ingredients
- 1 cup low-fat peanut butter
- 1/2 cup splenda sugar substitute
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup pecans, finely chopped
Recipe
- 1 blend well. roll cookie dough into 24 equal balls. place on ungreased cookie sheet. bake @ 350 for 7-8 minute cool 10 min and removed to wire rack to finish cooling.
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