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. Posted by GAIL RUSSICK, Prodigy ID# DTGT60B.
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 40|
|Calories from Fat: 53 (41%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 10mg||3 %|
|Sodium 61.6mg||2 %|
|Potassium 63.6mg||2 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 17.8g|
|Protein 2.1g||3 %|
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Calories per serving: 130
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