Peanut-Butter Drops

McCall's Cookie Collection, 1975

45 minutes — 3 dozen cookies

Ingredients

1 1⁄2	cup	all-purpose flour (sifted)
1	teaspoon	baking soda
1⁄2	teaspoon	salt
1	teaspoon	ginger
1⁄2	teaspoon	cloves
3⁄4	cup	shortening
3⁄4	cup	peanut butter (chunky style)
1	cup	light brown sugar (firmly packed)
2		eggs
2	tablespoon	milk
1	cup	salted spanish peanuts (optional)

Heat oven to 375F.

Sift flour with baking soda, salt, ginger, and cloves; set aside.

In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat shortening, peanut butter, and sugar until light and fluffy.

Add eggs and milk; beat until smooth. Stir in flour mixture and peanuts until thoroughly combined.

Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Decorate, if desired, with peanut halves.

Bake 10 to 12 minutes, or until golden-brown. Let stand 1 minute. Remove to wire rack; cool.