*3/4 cup peanut butter (I like extra crunchy)
*1/2 cup Crisco® All-Vegetable Shortening
*1 1/4 cups firmly packed light brown sugar
*3 tablespoons milk
*1 tablespoon vanilla
*1 large egg
*1 3/4 cups flour
*3/4 teaspoon salt
*3/4 teaspoon baking soda
Preheat oven to 375 degrees F.
Combine peanut butter, shortening, light brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.
Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
Bake at 375 degrees F for 7 to 8 minutes or until set and just beginning to brown.
Cool 2 minutes on baking sheet on a cooling rack; remove cookies to FOIL to cool completely.
The foil is my secret, it keeps them moist and delicious like the ones at the bakery that you love so much
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