Sift together dry ingredients. Cream shortening and peanut butter, add sugar, mix again. Stir in eggs and vanilla. Add dry ingredients alternately with milk, blend well. Drop by teaspoon onto ungreased cookie sheet, criss-cross with fork to flatten. Bake at 400 F for 8 to 10 minutes. Do not overbake. From: Festival Cookie Book Posted by: Donna Ransdell
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 209 (18%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 359.1mg||111 %|
|Sodium 300.1mg||10 %|
|Potassium 260.1mg||7 %|
|Total Carbohydrate 221.3g||65 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 219.4g|
|Protein 17.6g||25 %|
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Calories per serving: 1146
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