Peanut Butter Cookies...
3/4 cup Jif Creamy Peanut Butter
1/2 cup Crisco butter-flavored All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
3 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
Heat oven to 375 degrees. Place sheets of foil on countertop for cooling cookies.
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 combined.
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 the tines of a fork. Bake at 375 degrees for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
1/2 cup Crisco butter-flavored All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
3 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
Heat oven to 375 degrees. Place sheets of foil on countertop for cooling cookies.
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 combined.
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 the tines of a fork. Bake at 375 degrees for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
posted by Cortney at 8:52 AM
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