Ingredients
3/4 c. creamy peanut butter
1/2 c. Crisco (may use butter flavored)
1 1/4 c. firmly packed light brown sugar
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 c. all-purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Air-insulated sheet — no burnt bottoms on delicate cookies
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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Air-insulated sheet — no burnt bottoms on delicate cookies
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Heat oven to 375°. Combine peanut butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg. Beat until blended. Combine flour, salt and baking soda. Mix until well blended. Drop by spoonfuls onto ungreased baking sheet. Flatten slightly in crisscross pattern with fork. Bake for 7 to 8 minutes or until set and just beginning to brown.