Sugar-Free Peanut Butter Cookies
1/3 cup pecan pieces
3 cups biscuit mix
1 cup pitted dates
2 egg whites
1 cup warm water
2 teaspoons vanilla
2/3 cup unsweetened peanut butter
Preheat oven to 350°.
Use a blender or food processor to chop pecan pieces until
finely ground. Sift the biscuit mix, stir into the pecans, and set aside.
Use blender or food processor to purée dates, gradually adding egg whites. Beat
several minutes until creamy. Melt peanut butter, and then stir it into the
blender along with the water and vanilla. Fold liquid ingredients into biscuit
mix. Stir only until blended.
Press dough into 1/4" thickness and about 2" diameter cookies on an ungreased
cookie sheet. Then press a slight thumb print into the middle of each. Decorate
each cookie with 1/4 teaspoon of jam.
Bake at 350° for 8-12 minutes until touches of light brown can be seen.
Makes 3 dozen cookies.