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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (11g) Recipe makes 54 servings |
||
| Calories 55 | ||
| Calories from Fat 36 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.1g | 6% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 40mg | 1% | |
| Potassium 17mg | 0% | |
| Total Carbohydrate 3.9g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.2g | ||
| Protein 0.9g | 1% | |
Peanut-Butter Balls
SERVES 54 , 54 cookies
Ingredients
- 1 cup margarine (soft)
- 2 teaspoons granulated sugar substitute
- 1 teaspoon vanilla extract
- 2 teaspoons water
- 2 cups flour
- 1 egg white (beaten)
- 1/2 cup peanuts (very finely chopped)
Directions
1
Beat margarine with sugar replacement until creamy.2
Add vanilla, water and flour, mixing well.3
Refrigerate 1 hour.4
Form into 1-in ball, dip into beaten egg whites and roll in chopped peanuts.5
Place on ungreased cookie sheets.6
Bake at 350°F for 10-12 minutes.
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- Course > Desserts > Cookies & Brownies > Hand-formed
- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Holiday/Event
- Occasion > Everyday
- Dietary > Diabetic
Featured Reviews for This Recipe
From: Kathleen Reed
On Jan 21, 2002
I had a bumper pecan crop this year so I substituted pecans for peanuts. The cookies looked beautiful; however, they were not sweet-tasting to me. Of course, I am not diabetic, so that may have made the difference. I am going to make a new batch for my diabetic daughter-in-law and add a little more sweetener. Perhaps they will taste better to me. I will make these for my next 50-Plus meeting. We have several diabetics in there.
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