Irresistible Peanut Butter Cookies

All week long I have enjoyed these peanut butter cookies. The recipe was on the inside of a Crisco lard box and my Mom and Grandma decided to try it. There is nothing fancy about this recipe but for some reason I found them really tasty. We ate the last few tonight and I'm trying to convince them to make another batch for the coming week. I'm in a homey mood right now; we just got back from enjoying the ice sculptures and the wintery weather and I have a cup of hot cocoa in my hand (that sounds more homey to me than 'hot chocolate'). I now wish that we hadn't finished the cookies after supper so I could have something to eat too but such is life. I'm too lazy right now to make a batch myself (and I have to get at that Latin homework) so instead I'll write out the recipe, both so that I will not lose it and for the general enjoyment of my vast readership.

IPBCs [see title of post]
3/4 c creamy peanut butter
1/2 c shortening
1 1/4 c packed brown sugar
1 egg
3 Tbsp milk
1 Tbsp vanilla
1 3/4 c all-purpose flour
3/4 tsp baking soda
3/4 tsp salt

Preheat oven to 375 deg F. Cream first six (wet) ingredients in large bowl until smooth. Combine dry ingredients, add to creamed mixture gradually, beating at low speed until thoroughly blended. Drop by tablespoonfuls onto ungreased baking sheets. Press lightly with tines of floured fork. Bake at 375F for 7-8 minutes or until set and just beginning to brown. Cool slightly, then remove to rack.
For variety add chips. Preparation time approximatly 15 minutes, baking time 7-8 minutes. Yield about three dozen cookies.