Stir together flour and baking soda. Beat peanut butter, margarine, brown sugar and vanilla in large bowl on medium speed until creamy. Beat in egg until light and fluffy. Gradually stir in flour mixture. Divide dough in half. Wrap and refrigerate at least 2 hours. Heat oven to 375 degrees. Lightly grease cookie sheet. Roll one half of dough 1/4 inch thick on well-floured surface. Cut with 4-inch gingerbread cutter. Repeat with remaining dough. Place 2 inches apart on cookie sheet. Bake 8 to 10 minutes or until edges are golden brown. Immediately remove from cookie sheet; cool completely. Decorate with colored frosting, colored sugar and assorted candies if desired. Makes about 2 dozen cookies. NOTES : I found these recipes in the Heritage Newpaper, Detroit MI Nov.19,1997 Share a Cookie" section. Recipe by: Fleischmanns Margarine and Gold Metal Flour Posted to recipelu-digest Volume 01 Number 291 by PLK1028@aol.com on Nov 23, 1997
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 146 (26%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 35.2mg||11 %|
|Sodium 567.6mg||20 %|
|Potassium 361.5mg||10 %|
|Total Carbohydrate 96.3g||28 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 93.9g|
|Protein 10.6g||15 %|
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Calories per serving: 557
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