Irresistible Peanut Butter Cookies - from Crisco container
3/4 cup Jif Creamy Peanut Butter
1/2 stick Crisco Shortening Sticks or 1/2 cup Crisco Shortening
1-1/4 cups firmly packed brown sugar
3 tbsps. milk
1 tbsp. vanilla extract
1 large egg
1-3/4 cups Pillsbury BEST All Purpose Flour
3/4 tsp. baking soda
3/4 tsp. salt
Heat oven to 375 F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat until just blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
Bake one baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
Makes 3 dozen cookies.
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