This recipe was clipped from a magazine and is a promo piece for Crisco, date unknown. Recipe is typed below along with a scanned copy.

Crisco
IRRESISTIBLE PEANUT BUTTER COOKIES

1/2 cup Crisco all-vegetable shortening
3/4 cup Jif creamy peanut butter
1-1/4 cups firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda

1. Heat oven to 375°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 slightly in crisscross pattern with tines of fork.
5. Bake at 375°F 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.

Makes about 3 dozen cookies.