* Use either unbleached all-purpose or whole wheat flour in this recipe. ~- Mix sugars, margarine, shortening, peanut butter and egg. Stir in remaining ingredients. Cover and refrigerate at least 3 hours.

Heat oven to 375 degrees F. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake until light brown, 9 to 10 minutes. Cool 2 minutes; remove from cookie sheet.

Makes about 3 dozen.

Invisible-Mint Cookies: For each cookie shape 1 level tablespoonful dough around chocolate mint wafer. Place on lightly greased cookie sheet. Sprinkle tops with finely chopped peanuts or chocolate shot. Bake until set but not hard, 10 to 12 minutes.

Peanut Butter And Jelly Cookies: Shape dough into 1-inch balls. Roll ballsin 1/2 cup finely chopped peanuts. Place about 3 inches apart on lightly greased cookie sheet; press thumb deeply in center of each. Bake until set but not hard, 10 12 minutes. Fill thumbprints with jam or jelly. About 3 1/2 dozen.

Peanut Butter Sandwich Cookies: Shape dough into 3/4-inch balls. Place about 2 inches apart on lightly greased cookie sheet. Do not flatten.

Bake until set but not hare, about 10 minutes. Put cookies together in pars with jelly or jam. About 2 dozen.