Instructions: In a large bowl, combine flour, baking powder and baking soda. Layer ingredients in jar in order given in a 1 quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:
Peanut Butter Cup Cookies
Using a large spoon, remove peanut butter cups from jar. Set aside. Empty cookie mix into large mixing bowl. Stir mix with large wooden spoon to evenly distribute ingredients. Add 1/2 cup softened butter or margarine, 1 egg and 1 teaspoon vanilla. Mix until completely blended. Mixture will be thick, so you may need to use a wooden spoon to finish mixing. Add peanut butter cup pieces.

Shape into walnut sized balls and place onto a greased cookie sheet 2 inches apart. Press balls down with a fork. Bake at 350 degrees F for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet and then place cookies on baking racks to finish cooling.

Yield: 2 1/2 dozen cookies.

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