Ingredients
3/4 cup Jif® Creamy Peanut Butter
1 Tbsp. vanilla extract
1/2 cup or 1/2 stick Crisco® All-Vegetable Shortening
1 egg
1-1/4 cups firmly packed light brown sugar
1 -3/4 cups Pillsbury BEST® All-Purpose Flour
3 Tbsp. milk
3/4 tsp. salt
3/4 tsp. baking soda
Preparation
Preheat oven to 375°F. In large bowl, combine peanut butter, shortening, brown sugar, milk and vanilla; 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 and beat at low speed until just blended. Drop by heaping teaspoonfuls 2 inches apart onto un-greased cookie sheet. With tines of fork, flatten slightly in crisscross pattern. Bake at 375T for 7-8 minutes or until set and just beginning to brown. Place sheets of foil on countertop; slide cookies onto foil and allow to cool completely.
