I was looking for a peanut butter cinnamon cookie recipe and found it in one of my "OLD" McCormick recipe booklets. I changed it a little in that I rolled the dough in sugar before baking them and they turned out amazing. These are better when they are not overbaked. I hope you will give them a try and that you enjoy them as much as my family did.
These are great served with a big ole' glass of cold milk or a cup of hot coffee or tea.
1Mix flour, 2 tablespoons cinnamon, baking soda, baking powder and salt in a medium bowl. Put aside.
2Blend butter, 1 cup granulated sugar, brown sugar, peanut butter,egg and vanilla in a large bowl with electric mixer on a medium speed until well blended. Gradually add flour mixture on a lower speed until well blended. REFRIGERATE about 2 hours or until it is firm.
3Preheat oven to 375 degrees. Mix remaining 1/2 cup sugar and the remaining 1/2 teaspoon cinnamon in a small bowl. Shape the dough into 1 inch round balls. Roll in the cinnamon sugar mixture to coat. Place about 3 inches apart on an ungreased cookie sheet. Make a criss-cross design with a fork on the top to somewhat flatten the cookie. Be careful not to overbake.
4Bake about 8 to 9 minutes or until lightly browned. Cool on cookie sheets for 1 minute. Remove to wire rack and cool completely. W
Makes about 6 dozen cookies.
5(If you run out of the cinnamon/sugar to roll the dough in, just make more by mixing 1/2 cup sugar and 1/2 teaspoon cinnamon.)