Ingredients Jump to Instructions ↓

  1. 1/4 cup sugar

  2. 1/2 teaspoon cinnamon Filling:

  3. 1/2 cup powdered sugar

  4. 1/2 cup peanut butter Cookies:

  5. 1/2 cup shortening

  6. 1/2 cup peanut butter

  7. 1/2 cup sugar

  8. 1/2 cup brown sugar

  9. 1 egg

  10. 1 1/4 cups flour

  11. 3/4 teaspoon baking soda

  12. 1/2 teaspoon baking powder

  13. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. In small bowl mix sugar and cinnamon;set aside. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into a log. Cut log into 24 pieces. Roll each piece into a ball; set aside. Cream together the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda, baking powder and salt; gradually stir into the peanut butter mixture. Roll dough into a log (like the refrigerated dough you can buy). Cut the roll of cookie dough into 12 pieces, then cut each piece in half. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. Roll each covered ball in cinnamon/sugar mixture, covering completely. On ungreased large cookie sheets, place balls 2 inches apart. Using a drinking glass, flatten each ball to 1/2 inch thickness with bottom of the glass. Sprinkle any remaining cinnamon/sugar over the tops of cookies. Bake 10 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.


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