3/4 cup creamy peanut butter
1/2 cup shortening
1 1/4 cup firmly packed light brown sugar
3 Tablespoons milk
1 Tablespoon vanilla
1 egg
1 3/4 cups all purpose flour
3/4 teaspoon salt
3/4 baking soda
Heat oven to 375 degrees F.
Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended.
Add egg. Beat just until blended
Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonful's 2 inches apart on onto and ungreased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
Bake at 375 degrees F. for 7-8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling rack.
Makes about 3 dozen cookies.
This recipe is from a Crisco package and Emily says they are wonderful. They suggest you use their brands; Crisco Shortening, Jif Creamy Peanut Butter, and Pillsbury Best All Purpose Flour.
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