Heat oven to 375\u00b0.
Combine peanut butter, shortening, sugar, milk and vanilla in a 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.
Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
Flatten with a fork.
Bake at 375\u00b0 for 7 to 8 minutes, until set and beginning to brown.
In a medium heavy-bottomed saucepan, thicken the cream and flour over medium heat.
Once the mixture has thickened, remove to cool.
In a bowl, mix together the sugar, softened butter, shortening, vanilla with the cooled flour/cream mixture.
Beat until fluffy and creamy.
75\u00b0.
Combine peanut butter, shortening, light brown sugar, milk and
ogether white/brown sugar, shortening and peanut butter until well blended.
o 375\u00b0F Combine peanut butter, shortening, brown sugar, milk and vanilla
owl; set aside.
Put butter, shortening, and sugars into the bowl
f an electric mixer combine shortening, oats, sugar, all-purpose flour
f an electric mixer beat shortening, powdered sugar, milk and vanilla
1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
2. Heat oven to 375 degrees.
3. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Heat oven to 375\u00b0. Combine peanut butter, Crisco, light brown sugar, milk and vanilla in large bowl. Beat 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.
Cream butter, shortening, peanut butter, sugars and eggs in a large bowl.
Blend in flour, baking soda, baking powder and salt. Stir in peanut butter chips and shape into 1-inch balls.
Place on an ungreased cookie sheet.
Bake 10 to 12 minutes at 350\u00b0.
Heat oven to 375\u00b0.
Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl.
Beat at medium speed with mixer until well blended.
Add eggs; beat just until blended. Combine flour, salt and baking soda; add to creamed mixture and beat at low speed.
Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
Bake at 375\u00b0 for 7 to 8 minutes or until set and beginning to brown.
Cool 2 minutes on baking sheet before removing to kitchen countertop.
Makes 3 dozen cookies.
Heat oven to 375\u00b0.
Place sheets of foil on countertop for cooling cookies.
Combine shortening, peanut butter, brown sugar, milk and vanilla in a large bowl.
Beat at medium speed of electric mixer until well blended.
Add egg.
Beat just until blended.
75\u00b0.
Combine Jif, Crisco, brown sugar, milk and vanilla
Cream butter, shortening and peanut butter.
Add vanilla and egg until creamy.
Combine flour, baking soda, salt and cream of tartar; add creamed mixture, blending well.
Chill slightly for easier handling.
Roll in 1-inch balls.
Place on cookie sheet. Flatten with fork.
Bake at 350\u00b0 for 12 minutes.
br>Place the flour, chilled butter, shortening and salt in a food
Heat oven to 375\u00b0.
Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
Beat until blended.
Add egg and beat.
Combine flour, salt and soda and add to cream mixture at low speed until just blended.
Drop by heaping spoonfuls 2 inches apart on ungreased baking sheet.
Flatten with fork in crisscross pattern.
Bake 7 to 8 minutes.
Preheat oven to 375\u00b0F.
Combine flour, baking soda, and salt in small bowl.
Beat shortening, peanut butter, brown sugar and egg in a large mixer bowl on medium speed until light and creamy, about 4 minutes.
Add flour mixture, chocolate or peanut butter chips, and pecans. Mix well.
Drop dough by spoonfulls onto ungreased baking sheets. Bake at 375\u00b0F for 8-10 minutes, or until light golden. Cool 10 minutes, then remove to rack to cool completely.
Cream shortening and peanut butter.
Add sugar and cream until smooth.
Beat in egg and add flour to mixture.
Mix well.
Roll into 1-inch diameter balls and place on lightly sprayed or greased cookie sheet.
Flatten rolls with fork and bake at 350\u00b0 for 9 to 10 minutes.
Makes 24 cookies.
Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl.
Beat at medium speed with electric mixer until blended.
Add egg; blend.
Combine flour, salt and baking soda.
Add to cream mixture at low speed.
Mix just until blended. Roll into 1 1/2-inch balls.
Roll in sugar and depress top with spoon slightly.
Place chocolate star in center.
Press down slightly.
Bake 7 minutes or until golden brown at 375\u00b0.