1 1/4 c Firmly-packed brown sugar
3/4 c Creamy peanut butter
1/2 c Crisco shortening
3 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
3/4 ts Salt
3/4 ts Baking soda
Icing: 1 c Milk chocolate chips
1 ts Crisco shortening
1. Pre-heat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies. 2. For cookies, combine brown sugar, peanut butter,
shortening, 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. Form dough into 1-inch (2.5 cm) balls. Place 2 inches
(5 cm) apart on ungreased baking sheet. 5. Bake one baking sheet at a time at 375F (190C) 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. 6. For icing, place chocolate chips and shortening in
microwave-safe measuring cup or bowl. Microwave at 50% (MEDIUM) power for 2 to 3 minutes or until chips are shiny and soft (or melt on rangetop in small saucepan on very low heat). Stir until smooth. Cover each cookie with chocolate using spatula or small butter knife. Set on wire cooling rack until chocolate has hardened. Makes: About 4 dozen cookies —–