1 c. Skippy peanut butter
1 c. butter
1 c. brown sugar
2/3 c. Karo corn syrup
2 eggs
4 c. flour
1 tbsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt

In large bowl with mixer at medium speed beat peanut butter, butter, sugar, corn syrup, and eggs until smooth. Reduce speed; beat in 2 cups flour, baking powder, cinnamon and salt. With spoon stir in remaining flour. Wrap dough. Chill 2 hours. On floured surface roll out dough, half at a time, to 1/8 inch thickness. Cut with floured cookie cutter. Bake on ungreased cookie sheet at 325 degrees for 10 minutes or until cookies are lightly browned. Cook on wire rack. Decorate if desired. About 30 (5 1/2 inch) cookies.