1/2 c. butter (Blue Bonnet or Mazola No-Salt)
1/2 c. peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1/3 c. cholesterol free egg produce
1 1/2 c. sifted all purpose flour (sift then measure)
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. vanilla

Set oven to 375 degrees. Sift flour once, measure, add baking powder, soda, and salt. Sift again. Set aside. Measure sugars into mixing bowl. Add the butter and peanut butter. Add egg product and vanilla. Mix well. Add the dry ingredients and stir until no flour is showing. Place sheet of wax paper on table and put 1/4 cup sugar on it to roll dough in.

Roll dough into balls about the size of a quarter, roll in the sugar. Place the dough ball 3 inches apart on a cookie sheet. Flatten the balls with a fork dipped in the sugar making a crisscross design by pressing the fork the other way. Bake 10-12 minutes until set but not brown. Remove from sheet and cool on wire rack. Makes about 3 dozen cookies.