In a separate bowl, mix together the flour, baking powder and salt.
Layer ingredients in order given in a 1-quart wide mouth canning jar. Clean
the inside of the jar with a dry paper towel after adding the confectioners'
sugar and after adding the cocoa powder. Be sure to pack everything down firmly
before adding the flour mixture; it will be a tight fit.
Attach the following recipe to the jar.
Cocoa Peanut Butter Cookies
Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly
blend mix. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT
USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and
1 teaspoon vanilla extract. Mix until completely blended. You will need to use your
hands to finish mixing. Shape into walnut-size balls and place 2 inches apart on
a parchment lined baking sheets. DO NOT USE WAX PAPER. Press balls down with a fork.
Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned.
Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling.