Ingredients:

1 cup shortening (I prefer butter)
1 cup sugar
2 eggs
1 tsp. Vanilla
1 cup Peanut Butter
2 1/2 cups sifted all-purpose flour
2 tsp. baking soda
1/2 tsp. salt

Directions:

Preheat oven to 350° F. Cream together shortening (or butter) sugar, eggs, and vanilla. Stir in peanut butter. Sift together dry ingredients and mix into creamed ingredients. Drop by rounded teaspoon onto ungreased cookie sheet. Dip a fork in flour and press cookie with a crisscross shape. Bake 10-12 minutes.

Note: I found that chilling the dough helped immensely since this dough is rather sticky. I also formed the dough into a long tube before chilling and then sliced off the amount I wanted for each cookie. Also, the original recipe calls for 2 cups of brown sugar. I didn't have brown sugar in the pantry so left it out. With the addition of the extra brown sugar the dough would be less sticky and easy to work with without chilling, I think.

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