1 1/4 cups firmly packed light brown sugar
3/4 cup creamy peanut butter
1/2 cup all-vegetable shortening
3 tbsp. milk
1 tbsp. vanilla extract
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
3/4 tsp. salt
Preheat oven to 375 degrees F (190 C). Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
Drop by rounded measuring tablespoonfuls of dough, 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
Bake one baking sheet at a time at 375 degrees F (190 C) for about 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 approximately 3 dozen cookies.
Source: My mother (Ruby Taylor's) Recipe Collection
Submitted By: Wesley Taylor