Yield: 5 dozen
| Measure | Ingredient |
|---|---|
| 1 cup | Peanut butter; smooth or crunchy |
| ½ cup | Butter (or marg.) |
| ½ cup | Sugar |
| ½ cup | Sugar, brown; firmly packed |
| ½ teaspoon | Vanilla extract |
| 1 \N | Egg |
| 1½ cup | Flour, all-purpose |
| ¾ teaspoon | Soda |
| ½ teaspoon | Baking powder |
| ¼ teaspoon | Salt |
Cream peanut butter and butter. Add sugar gradually; cream until light and fluffy. Add vanilla and egg, beating well. Combine flour, soda, baking powder, and salt; blend into creamed mixture. Chill.
Shape dough into 1-inch balls and place about 2 inches apart on ungreased cookie sheets. Flatten with a fork in crisscross pattern.
Bake at 375 degrees for 10 to 12 minutes.
SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 03-08-95