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Peanut Butter
Crunchies About 54 cookie* 2 cups sifted Tripletts enriched self-rising flour* 14 teaspoon baking soda % cup crunchy peanut butter Z2 cup sugar Z2 cup firmly packed brown sugar Zz cup butter or margarine, softened Zz cup hot water Onto square of wax paper sift together flour and baking soda In medlum-sised mixing bowl combine peanut butter, sugars butter or margarine and water until well blended and creamy. Stir flour into peanut butter mixture, blending well. Shape into two rolls 2 Inches in diameter. Wrap in wax paper; chill until firm. Set out ungreased baking sheets. Preheat oven to 400°. Unwrap cookie rolls and cut into Vi-inch slices; place on baking sheet. Bake 8 to 10 minutes or until lightly browned. •If you don't sift and-tn the absence of other directions, spoon flour directly from container into a one-cup dry measure, level off, then remove two level tableqpoonfuls, according to USDA recommendations.
TRIPLETT MILLING QO. Culpeper, V*.
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