Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350*f. cream together the peanut butter and shortening. add both sugars and cream together until smooth. add eggs and vanilla, mixing well. sift the flour, baking soda, baking powder and salt together and then add to the creamed mixgture. drop by walnut sized balls unto ungreased baking sheets. press with a fork in a criss-cross pattern. bake for 10-12 minutes until golden brown. cool in pan for 5 minutes before removing to a rack to cool completely. store in an airtight container. these also freeze very well.

Target recipe: preheat oven to 350° f. in a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute. add egg substitute, honey and vanilla. beat on high speed for approximately 1½ minutes. add splenda and beat on medium speed until well blended, approximately 30 seconds. in small bowl, combine flour, baking soda and salt. slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1½ minutes (mixture may be crumbly). roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2" apart. flatten each ball with a fork, pressing a crisscross pattern into each cookie. bake 7-9 minutes or until light brown around the edges. cool on wire rack.