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Lactose Intolerant Peanut Butter Cookies Recipe
Lactose Intolerant Peanut Butter Cookies

¾ cups Jif Creamy Peanut Butter
½ Crisco shortening
1 ¼ cups firmly packaged
brown sugar
3 tablespoons Edensoy vanilla
organic soy beverage
1 tsp. vanilla
1 egg
1 ¾ cups all-purpose flour
¾ tsp. salt
¾ tsp. baking soda


1) Heat oven to 375° F.
2) Combine peanut butter, Crisco, brown sugar, milk, and vanilla in a large bowl. Beat at a medium speed of electric mixer until well blended. Add egg. Beat just until blended.
3) Combine flour, salt, baking soda, and add to creamed mixture at low speed. Mix just until blended. Drop heaping teaspoonfuls 2 inches apart onto an un-greased cookie sheet. Flatten slightly in a criss-cross pattern with tines of a fork.
4) Bake at 375° F for 7-8 minutes, or until set and just beginning to brown. Cool for 2 minutes on a baking sheet before removing to cooling rack. Makes 3 dozen cookies.


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