1 c. shortening
1 c. sugar
1 c. firmly packed brown sugar
1 tsp. vanilla
2 eggs, beaten
1 c. peanut butter
2 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt

Cream shortening, sugars and vanilla. Add beaten egg and beat thoroughly. Stir in peanut butter. Combine dry ingredients, stir into creamed mixture. Drop by teaspoonful onto ungreased cookie sheets. Press with back of floured fork to make crisscross design. Bake at 350 degrees for about 10 minutes or until lightly browned. Yield: 6 dozen.