Peanut Butter Orange Cookies With Crisped Rice
|Unsalted margarine/Unsalted butter||3⁄4 Cup (12 tbs) (At Room Temperature)|
|Granulated fructose||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Egg substitute/2 eggs, beaten||1⁄2 Cup (8 tbs)|
|Chunky peanut butter||15 Tablespoon (12 Heaping Tablespoons)|
|All purpose flour||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Grated orange zest||1 Tablespoon, or thinly sliced and snipped|
|Orange marmalade||4 Tablespoon (No Sugar Added)|
|Unsweetened crisped rice cereal||2 Cup (32 tbs)|
Preheat oven to 375Â°.
In a large bowl, cream margarine until light and fluffy.
Mix together the fructose and cinnamon.
Gradually add to margarine.
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.
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