"This recipe is from Crisco. We grew up on these cookies. Wanted to post for safe keeping." HEAT oven to 375°F Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl.
BEAT brown sugar, peanut butter, shortening, egg, milk and vanilla in large bowl with mixer on high speed until smooth. STIR flour, baking soda and salt in small bowl until blended. Gradually add to creamed mixture, beating just until blended. Roll into 36 (1 1 / 2 -inch) balls. Place 2 inches apart on baking sheet.
Absolutely – 1 cup of peanuts has approximately 24 carbs, but 12 grams of fiber, so an entire cup of peanuts only has 12 net carbs. This makes peanut butter a great option for low carb cookies. You can enjoy pretty much any peanut butter, as long as there is no added sugar.
COMBINE shortening, peanut butter, sugar and powdered sugar in large bowl. Beat at medium speed with mixer until well blended. Beat in eggs and vanilla. COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture at low speed until just blended. Cover and refrigerate at least 1 hour. HEAT oven to 350ºF.