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

Heat oven to 375. Place sheets of foil on countertop for cooling cookies. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg. Beat just until blended. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake at 375 for 7-8 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.