Peanut Butter Cookies ****
makes 24 cookies -
Ingredients
1/4 cup dry roasted peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/2 cup Jif Creamy Peanut Butter
1/2 cup confectioners' powdered sugar
1 roll Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled.
Procedure
1. Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar, and cinnamon; set aside.
2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
4. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
5. Bake 7 to 12 minutes or until edges are golden brown. Let cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.'
*****Believe it or not.. these babies won the Pilsbury Bake-off. If I had know it was this easy I might have entered myself. Crisco, roll out cookies? My my my... faux baking. To top it all of there are no fork tines on the cookies! Blasphemy. The recipe creator is a heretic! But hay she won the million. I guess the end really justifies the means ---- no fork tines I just can't get over it.