Ingredients
• 3/4 cup Jif Creamy Peanut Butter

• 1/2 cup Crisco® All-Vegetable Shortening

• 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
Directions
• Preheat oven to 375ºF.

• Place sheets of foil on countertop for cooling cookies.

• Combine Jif peanut butter, Crisco® Shortening, light 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 375ºF for 7 to 8 minutes or until set and just beginning to brown.

• Makes 3 dozen cookies