Peanut

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

4. Form dough into 1-inch (2 1/2 cm) balls. Place

2 inches

5 cm 5. Bake one baking sheet at a time at

375F (190C) for 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

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 --