COUNTRY LIVING
6 tb Butter
3/4 c Peanut butter, chunk style
1/2 c Brown sugar, firm packed
1/3 c Sugar
1 Egg
1 c Flour, all purpose, unsifted
1/4 ts Baking soda
1/8 ts Baking powder
1/8 ts Cinnamon
2/3 c Peanuts,unsalted, chopped
6 Chocolate squares(semisweet)
1 tb Shortening
1 tb Corn syrup, light
Grease 2 large baking sheets.
In large bowl, with mixer, beat butter, peanut butter, and brown and
granulated sugars until well combined; beat in egg.
Slowly beat in flour, bake soda, bake powder, and cinnamon just until
combined to make soft dough. Form dough into 40 1-in. balls (about 2 t
dough per cookie).
Roll balls in peanuts until coated.
Place balls on greased bake sheets about 2 in. apart and press to
form 2 in. rounds.
When most cookies are shaped, heat oven to 350 bake 6-8 min or until
cookies are lightly browned on edges.
Cool completely on wire racks.
In top of double boiler over simmering water, melt chocolate and
shortening; stir in corn syrup until well combined.
Dip each cookie halfway into chocolate mixture and place on baking
sheets in single layer; freeze until chocolate hardens.
Store cookies in airtight container in freezer until ready to use.
Yields
40 Servings