Ingredients

1 ¼ cups firmly packed light brown sugar

¾ cup creamy peanut butter

½ cup Crisco all vegetable shortening or ½ Crisco stick

3 tbsp milk

1 tbsp vanilla

1 egg

1 ¾ cups all - purpose flour

¾ tsp baking soda

¾ tsp salt

Preparation

  1. Heat over to 375°F. Place sheets of foil on countertop for cooling cookies
  2. Place brown sugar, peanut butter, shortening, milk, and vanilla in a large bowl. Beat at medium speed of an electric mixer until well blended. Add egg; beat just until blended
  3. Combine flour, baking soda and salt. Add to shortening mixture; beat at low speed just until blended.
  4. Drop dough by rounded measuring tbspfuls 2 inches apart onto ungreased baking sheet. Flatten dough slightly in crisscross pattern with tines of fork.
  5. Bake one baking at a time at 375°F for 7 to 8 minutes or until cookies are set and just beginning to brown. Do not over bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.