- Cooking Time:
- Preparation Time:
- 1 cup of shortening (for fluffier cookies, use 1/2 cup shortening and 1/2 cup soft butter)
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tablespoon vanilla
- 2 eggs
- 4 tablespoons milk
- 3 cups flour
- dash of salt
- 2 teaspoons baking soda
- 1 cup of peanut butter
- Preheat oven 350'
- Cream shortening, sugars, vanilla and milk. Add eggs, beat thoroughly. Stir in peanut butter. Sift dry ingredients; stir into mixture (i find that by adding 1/3 of the flour mixture at a time, it mixes easier)
- Form into tiny balls, place on a Reynolds Parchment Paper lined cookie sheet. With a fork dipped in water, press onto ball to flatten from left to right, then press again from top to bottom, making the crisscross design on the top of the cookie.
- For something different, add chocolate chips to the cookie dough...yum
NotesI use to make these all the time when I was a kid. I had to hunt for the recipe in an old Better Homes and Gardens Cookbook. For some reason the recipe isn't in any of the new cookbooks.
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