Traditionally the these tasty cookies are flatten slightly in crisscross pattern with tines of fork, but you can add a holiday flare to them by making a star shape in it instead. They are so soft and chewy and last well through the holidays. They added something special to my Christmas cookie trays this year.
Ingredients:
3/4 cup creamy peanut butter
1/2 cup shortening (or butter)
1 1/4 cups firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 large egg
1 3/4 cups all purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
3/4 cup creamy peanut butter
1/2 cup shortening (or butter)
1 1/4 cups firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 large egg
1 3/4 cups all purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
Method:
Preheat oven to 375 degrees F (190 C).
Preheat oven to 375 degrees F (190 C).
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.
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 with the tines of a fork in a star shape.
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 rack to cool completely.
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