Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

1 cup butter, softened
1/2 cup peanut butter
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 t vanilla
2 cups flour
1 t baking soda
1 pkg. (13 ounces or about 36)
miniature peanut butter cups

Cream butter, peanut butter and sugars until fluffy. Beat in egg and
vanilla. Combine flour and baking soda; gradually add to mixture and
mix well. Cover and refrigerate one hour. Roll into 1 1/4 inch balls.
Press a cup into each; reshape balls. Place 2 inches apart on
ungreased baking sheets. Bake at 350 degrees for 12-15 minutes.

For drizzle:
Melt 1 cup chocolate chips in double broiler, then add
1 T peanut butter and
1 t shortening until smooth.
Drizzle over cooled cookies.

Cookie Exchange

Polvorones de Canele
(Mexican Cinnamon Cookies)

Ingredients

* 1 cup butter
* 1/2 cup confectioners' sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1 cup confectioners' sugar
* 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F Grease cookie sheets.
2. In a medium bowl, cream together 1/2 cup confectioners' sugar and
butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2
teaspoon of cinnamon; stir into the creamed mixture to form a stiff
dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners'
sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
3. Bake for 15 to 20 minutes in preheated oven, or until nicely
browned. Cool cookies on wire racks.