Title: Crisco Peanut Butter Cookies
Categories: Xmas 2003, Easy
Yield: 68 Cookies
3/4 c Jiff Creamy Peanut Butter
(or chuncky peanut butter)
1/2 c Crisco Shortening
1 1/4 c Packed dark brown sugar
3 tb Milk
1 tb Vanilla
1 lg Egg
1 3/4 c All purpose flour
3/4 ts Salt
3/4 ts Baking Soda
Combine peanut butter, crisco, 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 peanut butter
mixture at low speed. Mix just until blended.
I REFRIGERATED MIXTURE FOR ONE HOUR OR MORE.
Drop by heaping teaspoon two inches apart onto ungreased baking sheet.
I USED SMALL SCOOP.
Flatten slightly in crisscross pattern with tines of fork.
When ready to bake, preheat oven to 375.
Bake for 8 to 10 minutes OR until set and just beginning to brown.
SMALL SCOOP-BAKED 10 MINUTES
Cool 10 minutes on baking sheet.
Remove cookies to rack to cool completely.
2003 - one batch creamy, one batch crunchy- small scoop.
DOUBLE NOTE: Do one batch - creamy for 2004
WW Points 2 points per cookie or 3 points per two cookies = 1.5 per
cookie
