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| 1/2 Tasse | Crisco shortening |
| 3/4 Tasse | Jif creamy peanut butter |
| 1 1/4 Tasse | Light brown sugar; firmly packed |
| 3 Esslöffel | milk |
| 1 Teelöffel | vanilla |
| 1 | egg |
| 1 3/4 Tasse | all-purpose flour |
| 3/4 Teelöffel | salt |
| 3/4 Teelöffel | Baking soda |
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1. Heat oven to 375o F. Place sheets of foil on countertop for cooling cookies.
2. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
3. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended.
4. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slighty in crisscross pattern with tines of fork.
5. Bake at 375 °F for 7 to 8 minutes, or until set and just beginning to brown. Do Not Overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
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