Cocoa Peanut Butter Cookie Mix In

1 1/2 C. packed confectioners' sugar

3/4 C. cocoa

1 1/2 C. all−purpose flour

1 tsp. baking powder

1/4 tsp. salt

In a separate bowl, mix together the flour, baking powder and salt. Layer

ingredients in order given in a 1−quart wide mouth canning jar. Clean the inside of

the jar with a dry paper towel after adding the confectioners' sugar and after

adding the cocoa powder. Be sure to pack everything down firmly before adding

the flour mixture; it will be a tight fit.

Attach these instructions to the jar:

Cocoa Peanut Butter Cookies

Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend

mix. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT

1/2 cup creamy peanut butter,

1 egg, slightly

beaten, and 1 teaspoon vanilla extract. Mix until completely blended. You will need

to use your hands to finish mixing. Shape into walnut size balls and place 2 inches

apart on a parchment lined baking sheets. DO NOT USE WAX PAPER. Press

350 degrees F (175 degrees C) for 9 to 11 minutes

until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling

rack to finish cooling. Makes 3 dozen cookies.