| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Cookies |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Crisco shortening |
| 3/4 |
c |
Jif creamy peanut butter |
| 1 1/4 |
c |
Light brown sugar; firmly packed |
| 3 |
tb |
Milk |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg |
| 1 3/4 |
c |
Flour; all-purpose |
| 3/4 |
ts |
Salt |
| 3/4 |
ts |
Baking soda |
INSTRUCTIONS
1. Heat oven to 375o F. Place sheets of foil on countertop for cooling
cookies.
2. Combine shortening, peanut butter, brown sugar, milk and vanilla in
large bowl. Beat at medium speed of electric mixer until well blended. Add
egg. Beat just until blended.
3. Combine flour, salt, and baking soda. Add to creamed mixture at low
speed. Mix just until blended.
4. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
Flatten slighty in crisscross pattern with tines of fork.
5. Bake at 375oF for 7 to 8 minutes, or until set and just beginning to
brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to
foil to cool completely.
Recipe by: Crisco Company
Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Dec 21,
1997
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