Recipe - Crisp Skippy Peanut Butter Cookies

2 One half cup Unsifted flour
1 teaspoon Baking powder
1 teaspoon Baking soda
One fourth teaspoon Salt
1 cup Margarine
1 cup SKIPPY peanut butter*
1 cup Sugar
1 cup Brown sugar; firmly packed
2 Eggs
1 teaspoon Vanilla

*Creamy or Super Chunk In small bowl, stir flour, baking powder, baking
soda and salt. In large bowl with mixer at medium speed, beat margarine and
peanut butter until smooth. Beat in sugars until blended. Beat in eggs and
vanilla. Add flour mixture, beat until well blended. If necessary,
refrigerate the dough. Shape into 1inch balls, Place 2 inches apart on
ungreased cookie sheets. Flatten with fork dipping in sugar making
crisscross patterns. Bake in 350 F for 12 minutes or until lightly browned.
Remove from cookie sheets. Cool completely on wire rack. Store in tightly
covered container. Makes 6 dozen. GILDING THE LILY: For Orange Peanut
Butter Cookies add 1 tablespoon grated fresh orange rind with eggs.Six to
twelve ounces of semisweet chocolate chips can be added to the dough.The
cookies can be partially dipped into melted semisweet chocolate.
Posted to MCRecipe Digest V1 #827 by Nancy Berry nlberry@prodigy.net on
Oct 05, 1997