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1
Heat oven to 375F.
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2
Combine sugar and butter in bowl.
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3
Beat at medium speed, scraping bowl often, until creamy.
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4
Add eggs and vanilla; continue beating until well mixed.
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5
Add flour, baking powder, cinnamon and salt; beat at low speed, scraping bowl often, until well mixed.
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6
Stir in peanuts.
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7
Divide dough in half; shape each half into 13-inch log.
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8
Place 4 inches apart onto greased cookie sheet.
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9
Flatten each log to 2-inch width.
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10
Bake 24-27 minutes or until lightly browned and set.
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11
Cool on cookie sheet 1 hour.
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12
Heat oven to 325F.
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13
Carefully place logs onto cutting surface.
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14
Cut logs diagonally into 1/2-inch slices with serrated knife.
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15
Arrange slices, cut-side down, onto ungreased cookie sheet.
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16
Bake 18-20 minutes, turning once, or until crisp.
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17
Remove to cooling rack; cool completely.
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18
Melt candy coating in heavy 2-quart saucepan over low heat.
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19
Dip half of each cookie into melted candy coating.
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20
Lightly shake off excess coating; place onto waxed paper.
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21
Decorate immediately before coating sets.
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22
Let stand at least 1 hour at room temperature until coating is set.
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23
Store between sheets of waxed paper in loosely covered container.
