1 1/2 cup peanut butter
1 cup Crisco solid shortening
2 1/2 cups firmly packed brown sugar
6 TBS milk
3 tsp vanilla
2 eggs
3 1/2 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
Preheat oven to 350 degrees.
Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
Beat at medium speed with mixer until well blended.
Add egg and beat just until blended.
In a separate bowl combine flour, salt and baking soda.
Add to creamed mixture and mix well with mixer on low speed.
Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Flatten slightly with a fork dipped in white sugar.
Lightly sprinkle tops of cookies with sugar.
Bake 7-9 minutes or until set and just beginning to brown. Do not over bake.
Cool 2 minutes on baking sheet before removing.
Store in airtight container.
Makes 6 dozen
* Optional: May add 2 bags semi-sweet chocolate chips or white chocolate chips
* I always line my cookie sheets with parchment paper. The cookies don't get too dark on the bottom and they don't stick to the pan. Cleanup is a breeze!
Source: www.food.com
Janice
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