2 1/4 c. sifted Pillsbury's enriched flour
1/2 c. granulated sugar
1 tsp. double-acting baking powder
1/2 tsp. salt
1/2 c. firmly packed brown sugar
1 egg, unbeaten
2 tsp. French's cinnamon
1/2 c. real butter
1/4 c. cream
1 tsp. French's vanilla
1 c. unsalted peanuts, finely chopped

Sift together flour, baking powder, salt and cinnamon. Cream butter. Add gradually granulated sugar and brown sugar. Cream well. Add egg, cream and vanilla. Beat thoroughly. Blend in dry ingredients gradually. Mix thoroughly. Chill two hours or more.

Roll dough by teaspoonfuls on waxed paper with hands into cylinders about 2 inches long. Taper ends. Roll in chopped peanuts. Place on ungreased baking sheets. Curve ends to form crescent shape. Bake in moderate oven (375) 8 to 10 minutes. 6 to 7 dozen.

Note: Salted peanuts may be substituted if desired. If you use Pillsbury enriched self-rising flour, omit baking powder and salt.