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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 54 |
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These are supposed to be diabetic but I'm not comfy saying that they are a good choice for diabetics because of the high fat content. I'm posting them and everyone may decide of them selves. It's not like you'll be eating a dozen a day...right? Ingredients:
1 cup margarine |
1 teaspoon vanilla extract |
2 tablespoons water |
6 tablespoons splenda granular (or to taste) |
2 cups all-purpose flour |
1 egg white |
2 cups chopped peanuts |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat margarine till fluffy. Add vanilla and water.
3. Add Splenda to flour then add to margarine mixing well.
4. Refrigerate 1 hour.
5. Form into 1 inch balls, dip into beaten egg white and roll into peanuts.
6. Place on ungreased cookie sheets.
7. Bake 10 to 12 minutes. Store in an airtight container.
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