Peanut Butter Orange Cookies With Crisped Rice Recipe
Ingredients
| 3/4 cup unsalted margarine or butter, at room temperature | ||
| 1/2 cup granulated fructose | ||
| Ground cinnamon | 1/2 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| 1/2 cup egg substitute or 2 eggs, beaten | ||
| 12 heaping tablespoons chunky peanut butter | ||
| All purpose flour | 1 2/3 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| 1 tablespoon thinly sliced and snipped or grated orange zest | ||
| 4 tablespoons orange marmalade, no sugar added | ||
| 2 cups unsweetened crisped rice cereal | ||
Directions
Preheat oven to 375°.
In a large bowl, cream margarine until light and fluffy.
Mix together the fructose and cinnamon.
Gradually add to margarine.
Beat thoroughly.
Mix vanilla with egg substitute and add to the creamed mixture.
Add peanut butter and beat until thoroughly mixed.
In a measuring cup, mix together flour and baking powder.
Pour into sifter.
Sift half at a time into the peanut butter mixture.
Blend thoroughly each time.
Stir in zest and marmalade.
Distribute evenly.
Taste the mixture.
Add more marmalade if needed.
Divide cookie mixture into three batches.
Prepare each batch just before baking.
Do not prepare ahead or the cereal will get soggy.
Add about 2/3 cup cereal to each batch.
Quickly stir in with a fork.
Mix so that all cookies have some rice crispies.
Drop a half-forkful of dough onto a large baking sheet, placing cookies one inch apart.
When the sheet is full, dip fork tines in water and press down on each cookie.
Bake 8 to 12 minutes on rack in middle of oven.
When lightly browned, remove and cool a few minutes.
Use a spatula to place cookies on racks covered with paper towels
In a large bowl, cream margarine until light and fluffy.
Mix together the fructose and cinnamon.
Gradually add to margarine.
Beat thoroughly.
Mix vanilla with egg substitute and add to the creamed mixture.
Add peanut butter and beat until thoroughly mixed.
In a measuring cup, mix together flour and baking powder.
Pour into sifter.
Sift half at a time into the peanut butter mixture.
Blend thoroughly each time.
Stir in zest and marmalade.
Distribute evenly.
Taste the mixture.
Add more marmalade if needed.
Divide cookie mixture into three batches.
Prepare each batch just before baking.
Do not prepare ahead or the cereal will get soggy.
Add about 2/3 cup cereal to each batch.
Quickly stir in with a fork.
Mix so that all cookies have some rice crispies.
Drop a half-forkful of dough onto a large baking sheet, placing cookies one inch apart.
When the sheet is full, dip fork tines in water and press down on each cookie.
Bake 8 to 12 minutes on rack in middle of oven.
When lightly browned, remove and cool a few minutes.
Use a spatula to place cookies on racks covered with paper towels
Chef
