PEANUT BUTTER COOKIES
(ORIGINAL VERSION)

1 2/3 cups sifted all purpose flour (dash of salt)
1 1/2 teas. double acting baking powder
1/2 cup butter or marganine
1/2 cup brown sugar , firmly packed
1/2 cup dark corn syrup
1/2 cup peanut butter
1 egg, well beaten
1/2 teas. vanilla

Heat oven to 350. 
Sift together flour, salt, and baking powder. Then set aside.
Cream together butter and sugar until light and fluffy. Add corn syrup and peanut butter and beat until smooth and well blended.
Add beaten egg and vanilla flavor , add sifted dry ingredients gradually, beating well after each addition.
Shape dough with fingers into balls about 1 in. in diameter. Place on ungreased baking sheet.
Flatten tops of cookies with prongs of fork, making lattice patterns. Dip fork in cold water occcasionally to keep from sticking.
Bake 12 to 15 minutes or until lightly browned.
Makes about 3 1/2 dozen
Serving size: 1 per person.

PEANUT BUTTER COOKIES
(REDUCED VERSION)

1 cup flour
1 teas. baking powder
3 1/3 tbs. butter or margarine
3 1/3 tbs. brown sugar
3 1/3 tbs. dark corn syrup
1/2 egg
1/3 teas. vanilla
Yields: 26

Heat oven to 350. 
Sift together flour, salt, and baking powder. Then set aside.
Cream together butter and sugar until light and fluffy. Add corn syrup and peanut butter and beat until smooth and well blended.
Add beaten egg and vanilla flavor , add sifted dry ingredients gradually, beating well after each addition.
Shape dough with fingers into balls about 1 in. in diameter. Place on ungreased baking sheet.
Flatten tops of cookies with prongs of fork, making lattice patterns. Dip fork in cold water occcasionally to keep from sticking.
Bake 12 to 15 minutes or until lightly browned.
Makes makes 26 to 28 cookies
Serving size: 1 per person.