¾ cup peanut butter
½ cup canola oil
1-1/4 cups Whey Low Gold
3 Tablespoons milk
1 Tablespoon Watkins vanilla
1-3/4 cups flour
¾ Teaspoon salt
¾ Teaspoon baking soda
1 cup chocolate chips (optional)
1. Heat oven to 365 degrees F.
2. Combine peanut butter, canola oil, Whey Low® Gold, milk and vanilla in large bowl. Beat at medium speed with electric mixer until well blended. Add egg. Beat just until blended.
3. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Add chocolate chips if desired. Drop by heaping teaspoons 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
4. Bake at 365 degrees F for 7 minutes.
1 cup butter
Heat oven to 375 degrees F. Mix butter, Whey Low Powder, and vanilla thoroughly at room temperature until creamed. The mixture must entrain a lot of air to give the cookies a tender texture. Blend in flour, salt, and chopped nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased baking sheet and bake 12 minutes or until set, not brown. Let stand 1 minute before placing them on wire rack to cool. While warm, roll them in Whey Low Powder. When cool, roll them in Whey Low Powder again. Makes about 4 dozen cookies.
(Each tea cake has a caloric value of 59 Calories, a 12% reduction in calories from the same tea cake made with table sugar.)
1/3 cup butter, softened
1/3 cup canola oil
1 teaspoon baking powder
1/8 teaspoon salt
1 large egg
1 Tablespoon milk
1 teaspoon Watkins Vanilla
2 cups flour
1. Beat butter and oil with an electric mixer on medium to high speed for 30 seconds. Add Whey Low®, baking powder, and salt. Beat until combined, scraping bowl. Beat in egg, milk and vanilla. Then add flour and beat.
2. Roll into balls and place on ungreased cookie sheet. Bake 365 degrees F for 7 minutes. Cool on rack. Frost with Vanilla Buttercream frosting.
3 cups Whey Low Powder sugar
1. Mix Whey Low® Powder and butter in medium bowl with electric mixer on low speed. Stir in vanilla and 1 Tablespoon of the milk.
2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Tint frosting as desired by adding food coloring.