PEANUT BUTTER COOKIES- CRISCO RECIPE

  • 3/4 cups Peanut butter, creamy Jif
  • 1/2 cups Crisco Shortening
  • 1 1/4 cups Brown sugar (firmly Packed)
  • 3 tablespoons Milk
  • 1 tablespoons Vanilla
  • 1 Egg
  • 1 3/4 cups Flour, all-purpose
  • 3/4 teaspoons Salt
  • 3/4 teaspoons Baking soda

    • Heat oven to 375°. Place sheets of foil on countertop for cooling cookies.

    Combine Jif, Crisco light brown sugar, milkand vanilla in large bowl. Beat at medium spped with 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 teaspoons 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

    Bake at 375° for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 min. on baking sheet.

    Remove cookies to foil to cool completely.

    Makes about 3 Dozen

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Patricia Dubois of Albany, LA. 

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