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Ingredients
| smooth peanut butter: 3/4 cup |
| multipurpose shortening: 1/2 cup |
| light brown sugar (packed): 1 1/4 cups (firmly packed) |
| 2% milk: 3 Tbl |
| vanilla extract: 1 Tbl |
| eggs: 1 (large) |
| all-purpose flour (unsifted): 1 3/4 cups |
| baking soda: 3/4 tsp |
| salt: 3/4 tsp |
Crisco's Irresistable Peanut Butter Cookies
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
24 min -
Servings
36 serving(s)
Tags
- HEAT oven to 375°F Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
- BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.