|Serving Size: 1 cookie||Servings Per Recipe: 2 1/2 dozen cookies|
|Amount Per Serving|
|Calories||35||Total Fat||2 g|
|Cholesterol||5 mg||Sodium||35 mg|
|Total Carbs||5 g||Protein||1 g|
In medium-size bowl, sift together flour, baking powder, and salt. In separate bowl, cream margarine; add sugar gradually and continue creaming until light. Add egg, vanilla, and Sweet 'N Low; beat well. Thoroughly stir in dry ingredients. Refrigerate one hour.
Preheat oven to 400F. Spray cookie sheets with nonstick coating agent.* Roll dough into 3/4-inch balls. Place 2 inches apart on prepared cookie sheets; press flat with base of floured glass. Flute edges with fork. Bake 6 to 8 minutes, or until brown.
*There's no need to spray with a nonstick coating agent if you own a nonstick cookie sheet.