Peanut Butter Cookies (from Pillsbury Kitchens Cookbook, 1979 edition)Preheat oven to 375 degrees.
1 cup of granulated sugar
1 cup packed brown sugar
1 cup Crisco shortening (I use the sticks, 1 stick)
1 cup of creamy peanut butter
4 Tablespoons milk
2 teaspoons vanilla extract
3 1/2 cups all purpose flour
2 teaspoons baking soda (not baking powder)
1 teaspoon of salt
Cream sugars and shortening. Add in peanut butter, milk, vanilla, and eggs, and blend well with a mixer. Gradually add in dry ingredients, mixing well. Shape dough into small balls, and flatten with a fork in a criss cross pattern. Sprinkle with sugar. They should look like this:
Sheets do not need to be greased. Bake at 375 degrees for 10 minutes, or till light golden brown. Remove as soon as possible, gently with a spatula, and let cool on wire racks. Makes about 5 dozen.