Egg-Free Peanut Butter Cookies

These turn out really crisp and good. Unfortunately, my son who is the egg allergic one, doesn't like them too much. I love them, however, so make them for myself even though I can still have egg.

• 1 cup butter, softened
  
• 1 cup crunchy peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 1/2 cup buttermilk
• 2 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

1. Preheat oven to 375 degrees F.
2. Cream butter and sugars together.
3. Add peanut butter and buttermilk and mix well.
4. Sift the flour, baking powder, baking soda and salt together, then add to the peanut butter mix and blend well.
5. Drop by tablespoon fulls on cookie sheet, flattening each cookie with a sugar-dipped fork.
6. Bake for 10-12 minutes and cool on a wire rack or sheet of foil.