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2 1/2 c. all-purpose soft wheat flour
1 tbsp. baking powder
1/2 tsp. each salt and cinnamon
2 c. peanut butter (smooth or chunky)
1 c. butter, softened
1 c. sugar
1 c. packed brown sugar
2 eggs
2 tsp. vanilla

Combine flour, baking powder, salt, and cinnamon; set aside. Cream peanut butter, butter, and sugars. Beat in eggs and vanilla until light and fluffy. Stir in flour mixture just until blended. Shape into three 8 inch rolls. If dough is too soft, chill slightly before rolling. Wrap in waxed paper or plastic wrap and over-wrap with aluminum foil. Chill several hours or overnight.

Preheat oven to 375 degrees. Cut rolls into 1/4 inch slices with sharp knife. Bake on ungreased baking sheet 10 to 12 minutes. Cool on wire rack. Makes about 8 dozen cookies.

For Chocolate Chip Peanut Butter Cookies: Stir in 1 cup semi-sweet chocolate miniature chips before shaping dough into rolls.

Note: If rolls are wrapped tightly, they will keep frozen for 2 months or refrigerated a week to 10 days.

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