• 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

1. Preheat oven 350'
2. 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)
3. 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.
5. For something different, add chocolate chips to the cookie dough...yum

I 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.