Makes 2 dozen cookies

Heat oven to 375 degrees.

In a small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape the mixture into 24 one-inch balls. Cut a roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape one cookie dough piece around one peanut butter ball, covering completely. Repeat with the remaining dough and the balls. Roll each covered ball in peanut mixture; gently pat the mixture completely onto the balls.

On ungreased large cookie sheets, place balls 2 inches apart. Spray the bottom of a drinking glass with Crisco Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/4-inch thickness with the bottom of the glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into the dough.

Bake seven to 12 minutes, or until edges are golden brown. Cool one minute; remove from cookie sheets to cooling rack.

Store tightly covered.