1. Heat oven to 375F. 2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended. 3. Combine flour, baking soda, baking powder, and salt and add to creamed mixture. Mix well. 4. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake fo 8 to 10 minutes. Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack. Makes 2 dozen cookies. Source: Crisco Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 28 (37%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 10.4mg||3 %|
|Sodium 50.1mg||2 %|
|Potassium 12.5mg||0 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 10.5g|
|Protein 1.1g||2 %|
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Calories per serving: 76
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