Peanut Butter Cookies

Source: JIF Peanut Butter

Yield: 3 dozen cookies

Rating: 4 of 5 - good

Ingredients

• ¾ c. creamy peanut butter
• ½ c. vegetable shortening (Crisco)
• 1 ¼ c. light brown sugar, packed
• 3 Tbsp. milk
• 1 Tbsp. vanilla extract
• 1 egg, large
• 1 ¾ c. all-purpose flour
• ¾ tsp. baking soda
• ¾ tsp. salt

Directions

• Combine peanut butter, shortening, brown sugar, milk, vanilla. Beat at medium speed until well-blended.
• Add egg, beating just until blended.
• In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed, mixing just until blended.
• Drop by rounded tablespoonfuls 2 inches apart onto baking sheet. Flatten slightly in a criss-cross pattern with the tines of the back of a fork.
• Cook in a preheated 375 degF oven for 7 to 8 minutes or until set and just beginning to brown.
• Cool on baking sheet 2 minutes; remove to wire rack to cool completely.

Nutrition Estimate

For slightly small cookies: 82 cal, 4 g fat, 4 mg cholesterol, 76 mg sodium, 10 g carbs, 0 g fiber, 2 g protein.