Peanut Butter Cookies

• 3/4 cup GFCF peanut butter
• 1/2 cup crisco
• 1 1/4 cups brown sugar
• 3 Tbsp. soy milk (or other sub)
• 1 1/2 tsp. GF vanilla
• 1 egg
• 1 3/4 cup Hagman's mix
• 1 tsp. xanthan gum
• 3/4 tsp. salt
• 3/4 tsp. baking soda

1. Heat oven to 375°.
2. Combine peanut butter, crisco, brown sugar, milk, and vanilla.
3. Beat at medium speed until well blended.
4. Add egg.
5. Beat until just blended.
6. Combine dry ingregients.
7. Add to creamed mixture at low speed until just blended.
8. Drop onto an ungreased cookie sheet.
9. Flatten with a fork dipped in sugar.
10. Bake 9 min.

Contributed by April Makerney

Peanut Butter Cookies I/Peanut Butter Cookies II/Peanut Butter Cookies III