Instructions: Directions: 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.

Instructions to attach to Jar:
Cocoa Peanut Butter Cookies

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

2. 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.

3. Mix until completely blended. You will need to use your hands to finish mixing.

4. 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.

5. 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.

NOTES: Cocoa Peanut Butter Cookie mix in a jar with tag attached with directions on how to prepare the mix.

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