Transfat-free Peanut Butter Cookies -- Quad-Cities Online Recipe Book
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Transfat-free Peanut Butter Cookies

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Ingredients

1 small banana (makes 80 grams pulp)
1 egg (35 grams)
1 cup brown sugar (210 grams)
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup unsifted all-purpose flour (140 grams)
1 cup chunky peanut butter (180 grams)
1 teaspoon vanilla
Crisco (for greasing cookie sheets)

Instructions

Using a fork, mash banana into a puree in small mixing bowl. Add the egg and brown sugar. Blend with electric mixer. Next, add baking powder, soda and flour to the mixture. Stir and blend. Add peanut butter and vanilla and thoroughly blend with electric mixer. Thinly spread Crisco on two cookie sheets. Drop rounded teaspoonsful of dough on cookie sheets. Bake for 8-10 minutes at 350 degrees. Cookies will rise and will be slightly brown at the edges. Remove from oven and let stand at least 10 minutes before removing from pans. Yield: 36 cookies.

Martha Rose Jackson
Joy



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  Today is Thursday, Aug. 21, the 233rd day of 2014. There are 132 days left in the year.

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1889 -- 125 years ago: A kindergarten was started in the downtown district of Rock Island with the Misses Dodie Hawes and Grace Knowlton as teachers.
1914 -- 100 years ago: Pope Pius X died in Rome.
1939 -- 75 years ago: Rock Island's new theater was named Esquire.
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1989 -- 25 years ago: The Illowa Council Boy Scouts of America reached and passed its campaign goal in a drive that began 14 months ago by raising more than $2.2 million for the expansion of Loud Thunder Reservation near Andalusia.






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