BEAT brown sugar, peanut butter, shortening, egg, milk and vanilla in large bowl with mixer on high speed until smooth and fluffy.
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 on baking sheet 2 inches apart. Flatten slightly in a crisscross pattern using a fork.
BAKE 7 to 8 minutes or until set and lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
Serving Size (1 of 36 cookies), Calories 110 (Calories from Fat 50), Total Fat 5g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 5mg, Sodium 100mg, Total Carbohydrate 14g (Dietary Fiber 1g, Sugars 8g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 2%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.