1/4 c (60 mL) margarine
1/4 c (60 mL) creamy peanut butter
2 tb (30 mL) granulated sugar
Replacement
1 Egg
1/4 c (60 mL) water
1 ts (5 mL) vanilla extract
1 1/2 c (375 mL) flour
1 ts (5 mL) baking soda
1/2 ts (2 mL) baking powder
Cream together margarine, peanut butter and sugar
replacements. add egg, water and vanilla, beating
until fluffy. Combine flour, baking soda and baking
powder in sifter and sift dry ingredients into creamed
mixture. Stir to blend completely. Chill thoroughly,
at least 2 hours or overnight. Drop by teaspoonfuls
onto lightly greased cookie sheets, 2 to 3 in. (5 to 7
cm) apart. Press flat with a floured bottom of a small
glass. Bake at 375 degrees F (190 degrees C) for 12 to
15 minutes.
