1/2 cup Crisco shortening
1-1/4 cups firmly packed light brown sugar
3 tbsp. milk
1 tbsp. vanilla
1 egg
1-3/4 cups all-purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
2. Combine peanut butter, Crisco, light brown sugar, milk and vanilla in a large bowl.
3. Beat at medium speed of electric mixer until well blended.
4. Add egg. Beat just until blended.
5. Combine flour, salt and baking soda. Add to creamed mixture at low speed.
6. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
7. Bake at 375 for 7-8 minutes, or until set and just beginning to brown.
8. Cool 2 minutes on baking sheet before removing to kitchen counter top.
Rainbow Cookies: Stir in 1 cup candy-coated chocolate morsels. Bake 6-7 minutes.
Peanut Butter Treasures: Shape into 1-1/2 in. balls. Roll in chopped peanuts. Press center with teaspoon. Bake 7-8 minutes. Press mini peanut butter cup into depression.
Chocolate Peanut Butter Chips: Stir in 1/2 cup semi-sweet chocolate chips and 1/2 cup peanut butter chips (or 1 cup chocolate chips). Decorate top with more chips. Bake 6-7 minutes.