1/4 cup margarine 1/4 cup creamy peanut butter 2 tablespoons Splenda 1 egg 1/4 cup water 1 teaspoon vanilla extract 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon baking powder

Cream together margarine, peanut butter and sugar replacements. Add egg, water and vanilla, beating until fluffy. Combine flour, baking soda and baking powder in sifter and sift dry ingredients into creamed mixture. Stir to blend completely. Chill thoroughly, at least 2 hours or overnight. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3-in. apart. Press flat with the floured bottom of a small glass. Bake at 375º F. for 12 to 15 minutes.