Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1. measure raisins into a little bowl and add just enough boiling water to cover and let stand (keeps them from drying out). 2. cream shortening, sugar, eggs, and vanilla. add peanut butter. remove liquid from raisins and add them too and continue to mix. 3. in a separate bowl combine dry ingredients. 4. slowly add to creamed mixture. 5. drop by tsp and press with fork both ways. 6. bake at 375' for 8 - 10 minutes.

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.