2 Cups whole wheat flour
1 Tablespoon baking powder
1 Cup Peanut Butter (smooth or crunchy)
1 Cup skim milk
Preheat oven to 375
In small bowl mix flour and baking powder and set aside. In large bowl, mix peanut butter and milk until well blended. Add dry ingredients and mix well. Roll out on floured surface to about 1/4" thick and cut out with small cookie cutter or shot glass. Place on ungreased cookie sheet and bake for 15 to 20 minutes until lightly browned. Store up to one week in tightly covered container, or freeze and pull out small quantity as needed.
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