3/4 cup Splenda
1 large egg
1 tsp. vanilla
1 cup reduced-fat creamy peanut butter
1 tsp. baking soda
1/4 cup sugar-free strawberry or blueberry preserves

Preheat oven to 350°F.

Line a baking sheet with parchment paper. In bowl, with mixer on low, mix Splenda, egg, and vanilla for 3 minutes. Add peanut butter and baking soda. Mix on medium for about 30 seconds or until a dough forms.

Form 24 (2 tsp-sized) balls. Put balls on pan 1-inch apart. Gently press thumb in center of cookies, fill the indents with 1/2 tsp. jam.

Bake 12-14 minutes or until lightly browned.

Submitted by: Sherry Monfils