What you needApprox. 1 Quart / 1.1 Litre Wide mouthed Jar
Recipe ingredients as shown below
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1 cup packed brown sugar
1 1/2 cups packed confectioners’ sugar
3/4 cup cocoa
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon 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 as it will be a tight fit.
To make 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 USE DIET MARGARINE.
Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla. Mix until completely blended. You will need to use your hands to finish mixing.
Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets.
DO NOT USE WAXED PAPER.
Press balls down with a fork. Bake at 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.