Peanut Butter Cookies - 1 point

Ingredients:

• 1  cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon table salt
• 3  tablespoons reduced-calorie margarine, stick-variety
• 2  tablespoons  reduced-fat peanut butter
• 1/2 cup  packed light brown sugar
• 1/4 cup sugar
• 1  large  egg white
• 1  teaspoon vanilla extract
•  cooking spray (2 sprays)

Directions:

1. Combine flour, baking soda and salt in a small bowl; mix well and set aside.
2. Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth.
3. 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.
4. 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.).
5. Preheat oven to 350ºF.
6. Coat 2 large baking sheets with cooking spray.
7. 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.