Peanut Butter Cookies

• 1/2 c. Crisco all vegetable shortening
• 3/4 c. extra crunchy peanut butter
• 1 1/4 c. firmly packed light brown sugar
• 3 Tbsp. milk
• 1 Tbsp. imitation vanilla
• 1 egg
• 1 3/4 c. self-rising flour
• 1/2 tsp. baking soda

1. Heat oven to 375u0b0.
2. Combine shortening, peanut butter, brown sugar, milk and vanilla in a large bowl.
3. Beat at medium speed of electric mixer until well blended.
4. Add egg.
5. Beat just until blended.
6. Combine flour and baking soda.
7. Add to creamed mixture at low speed.
8. Mix just until blended.
9. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
10. Flatten slightly in crisscross pattern with tines of fork.
11. Bake at 375u0b0 for 7 to 8 minutes or until set and just beginning to brown.
12. Do not overbake.
13. Cool 2 minutes on baking sheet.
14. Remove cookies to cool completely.

vegetable shortening, extra crunchy peanut butter, brown sugar, milk, imitation vanilla, egg, flour, baking soda

Taken from www.cookbooks.com/Recipe-Details.aspx?id=845784 (may not work)