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Country Kitchen
November 1, 2009 Previous Recipe | Next Recipe
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CORNBREAD DRESSING
CHOCOLATE PEANUT BUTTER SILK PIE
CRANBERRY SALAD
OVEN POT ROAST
PEANUT BUTTER FUDGE
PRALINE STRIPS
IRRESISTIBLE PEANUT BUTTER COOKIES
TACO SOUP
BROCCOLI SALAD
MY MOTHER’S EGG CUSTARD
SPOON ROLLS
PIMIENTO CHEESE
IRRESISTIBLE PEANUT BUTTER COOKIES

3/4 cup creamy peanut butter
1/2 cup all-vegetable shortening
1 1/4 cup firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 3/4 cups all- purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda

Preheat oven to 375 degrees. In large bowl, combine peanut butter, shortening, brown sugar, milk and vanilla; beat at medium speed until blended. Add egg; beat just until blended. Combine flour, salt and baking soda; add to creamed mixture and beat at low speed until just blended. Drop by heaping teaspoonfuls 2 inches apart on ungreased cookie sheet. With tines of fork, flatten slightly in crisscross pattern. Bake at 375 degrees for 7 to 8 minutes or until set and just beginning to brown. Place sheets of foil on countertop: slide cookies onto foil and cool completely.





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