Peanut Butter Cookies

George Washington Carver discovered over 300 uses for peanuts! We think he'd be pretty pleased with these kidney-friendly peanut butter cookies from our Everyday Eating cookbook. Note: as always, follow the guidance of your registered dietitian to make sure this recipe fits your own dietary needs.

Makes: 60 servings

Per serving: 75 calories, 1g protein, 45mg sodium, 25mg potassium, 15mg phosphorus

Watch a how-to video here.

Ingredients

2 1/4 c. all-purpose flour

1/2 t. baking soda

1/2 c. butter or margarine

1/2 c. shortening

1/2 c. peanut butter

1/2 c. brown sugar

1/2 c. white sugar

1 t. vanilla extract

1 egg

Directions

1. Combine flour and baking soda in a mixing bowl

2. In the bowl of your mixer or another large bowl, beat butter, shortening, and peanut butter until smooth. Add sugars to butter mixture and beat until fluffy. Add egg and vanilla and beat well. Add flour mixture and mix just until incorporated*

3. Shape dough in two 7-inch rolls. Wrap in waxed paper or plastic wrap and chill 4 hours or overnight.

4. Heat oven to 375F and lightly grease a cookie sheet (or use a silicone baking mat)

5. Reshape rolls to round out flattened sides. Remove wrap and cut into 1/4 inch slices. Place 1 inch apart on cookie sheets.

6. Bake for 8-10 minutes or until lightly browned.

7. Allow to cool for one minute, then remove from cookie sheet to a cooling rack to cool completely.

*Note: the longer you mix with flour, the tougher your cookie will be. Mix just until no visible bits of flour remain.