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
- Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.
- 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.
- Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended.
- Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
- 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.