1 cup creamy peanut butter
1 cup Splenda, plus a little extra for dusting
1 tsp. vanilla extract
1. Preheat oven to 350 degrees.
2. Put all 4 ingredients into a medium size bowl. Mix thoroughly until well blended. Roll dough into walnut sized pieces, and place on a greased cookie sheet. Dip a long-tined fork into a small bit of Splenda, and press into the balls making cross hatched design.
3. Cook for 12 minutes & move to cooling rack. Dust with Splenda & cool. Store in an air-tight container.