Peanut Butter Cookies

3/4 c. peanut butter

1/2 c. Crisco shortening

1 1/4 c. light brown sugar (firmly packed)*

3 Tbsp. milk

1 Tbsp. vanilla

1 large egg

1 3/4 c. flour

3/4 t. salt

3/4 t. baking soda

Heat oven to 375 degrees. Combine peanut butter, shortening, brown sugar, milk, and vanilla in a bowl. Beat at medium until well blended. Add egg. Beat until blended. Combine flour, baking soda, and salt. Add to creamed mixture on low speed. Drop by round Tbsp 2 inches apart onto a greased baking sheet. Flatten slightly and draw a star pattern with the dull edge of a knife. Bake 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely. Makes 3 dozen.

*When made these I ran out of brown sugar. I had read somewhere that you can subtitute white sugar and molasses for brown sugar. I had to do this for about 1/4 c. of the brown sugar. I'm not sure if it was the substitution, or just how these cookies are, but they were fabulously soft and did not get crumbly. I also used Skippy PB instead of Jif because that is what we buy. These are my new favorite peanut butter cookie- sorry mom :(

Recipe and photo from a magazine ad for Jif peanut butter.