Peanut Butter Cookies

This recipe makes enough for a family reunion (I halved the recipe and still had 4 dozen cookies). I've posted the recipe as originally written. I really like the seasonings--cinnamon, ginger, and cloves. It makes a nice twist on a classic treat. Next time I'll skip the shortening and use real butter (just a personal preference). I'd also dip my fork in white sugar and press them in a criss cross pattern after they come out of the oven instead of before. Recipe courtesy of 2009 Taste of Home Annual Recipes.

• Ready In: 40 mins
• Serves: 96
• Yields: 8 dozen

Ingredients

• 2  cups creamy peanut butter
• 2  cups shortening
• 3  cups brown sugar, packed
• 4  eggs
• 1⁄4 cup milk
• 4  teaspoons vanilla extract
• 4 1⁄2 cups all-purpose flour
• 1  teaspoon ground cinnamon
• 1  teaspoon ground ginger
• 3  teaspoons baking soda
• 2  teaspoons salt
• 1⁄2 teaspoon ground cloves

Directions

1. In a very large mixing bowl, cream the peanut butter, shortening, and brown sugar until light and fluffy.
2. Beat in the eggs, milk, and vanilla.
3. Combine the remaining ingredients and gradually add to the creamed mixture and mix well.
4. Roll into 1 1/2 inch balls.
5. Place 3 inches apart on ungreased baking sheets.
6. Flatten with a fork, forming a crisscross pattern.
7. Bake at 350 for 10 to 12 minutes or until lightly browned.
8. Remove cookies to wire racks to cool.