Peanut Butter Crunchies

• 1/2 c. all-vegetable shortening
• 1 1/4 c. firmly packed light brown sugar
• 3/4 c. creamy peanut butter
• 3 Tbsp. milk
• 1 Tbsp. vanilla
• 1 egg
• 1 1/2 c. all-purpose flour
• 3/4 tsp. salt
• 3/4 tsp. baking soda
• 1 c. crispy rice cereal plus additional in which to roll cookies

1. Heat oven to 375u0b0.
2. Combine shortening, brown sugar, peanut butter, milk and vanilla in large bowl.
3. Beat at medium speed of electric mixer until blended.
4. Beat in egg.
5. Combine flour, salt and baking soda.
6. Add to creamed mixture at low speed.
7. Mix just until blended.
8. Stir in rice cereal.
9. Refrigerate 2 hours.
10. Form balls 1 1/2-inches in diameter.
11. Press into rice cereal.
12. Place about 1 1/2 inches apart on ungreased baking sheet.
13. Flatten slightly.
14. Bake at 375u0b0 for 7 to 8 minutes, or until set and just beginning to brown.
15. Cool 2 minutes on baking sheet.
16. Remove to kitchen counter.

allvegetable shortening, brown sugar, peanut butter, milk, vanilla, egg, flour, salt, baking soda, crispy rice cereal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452480 (may not work)