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1
Heat in oven to 375 degrees F. In a small bowl mix chopped peanuts, granulated sugar and cinnamon; set aside.
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2
In another small bowl, stir peanut butter and powdered sugar until completely blended.
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3
Shape mixture into 24 (1-inch) balls.
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4
Cut roll of cookie dough into 12 slices.
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5
Cut each slice in half crosswise to make 24 pieces; flatten slightly.
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6
Shape 1 cookie dough piece around 1 peanut butter ball, covering completely.
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7
Repeat with remaining dough and balls.
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8
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls.
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9
On ungreased large cookie sheets, place balls 2 inches apart.
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10
Spray bottom of drinking glass with CRISCO(r) Original No-Stick Cooking Spray: press into remaining peanut mixture.
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11
Flatten each ball to 1/2-inch thickness with bottom of glass.
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12
Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
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13
Bake 7 to 12 minutes or until edges are golden brown.
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14
Cool 1 minute; remove from cookie sheets to cooling rack.
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15
Store tightly covered.
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16
High altitude (3500-6500 ft): No change.
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17
Fisher is a registered trademark of John B. Sanfilippo and Son, Inc. Elk Grove Village, IL 60007-6057 U.S.A.
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18
(r)JIF is a trademark of The J.M.
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19
Smucker Company
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20
C and H is a registered trademark of C and H Sugar Company, Crockett, CA
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21
Domino is the registered trademark of American Sugar Refining, Inc. Yonkers, NY 10750
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22
(r)CRISCO is a trademark of The J.M.
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23
Smucker Company
