Real People Eat Local

(Adapted from South Carolina Department of Agriculture web site)

These cookies are very light and crumbly - not low-calorie by a long shot! My daughter Catherine and I use peanut butter from Virgina's The Peanut Shop, and as many other local ingredients as we can. They are delicious!

You may substitute raw cane sugar (Rapadura or Sucanat) for any or all of the granulated and brown sugar.

1/2 cup butter
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon vanilla extract
1 egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Combine butter, peanut butter, sugars, vanilla and egg, beating until light and fluffy. Combine dry ingredients and add to butter mixture, blending thoroughly. Shape into 1-inch balls and place about 2 inches apart on a baking sheet. Flatten with fork tines. Bake at 350 degrees F for 10 minutes or until lightly browned. Cool slightly, then move to a rack to cool completely. Makes about 4 dozen.