1½ cups sifted all purpose flour
2 teaspoons baking powder
¾ cup peanut butter
¼ cup vegetable shortening
1 can Eagle Brand Sweetened condensed milk
1 teaspoon vanilla extract
½ cup finely chopped peanuts
Sift together flour and baking powder. In large bowl, blend peanut butter, shortening and egg. Add sweetened condensed milk alternately with the sifted dry ingredients. Stir in vanilla and peanuts. Shape dough into ½ to 1 inch diameter balls. Place balls on ungreased baking sheet. Flatten each ball by pressing with tines of a fork. Bake in moderate 350°F, about 10 minutes, or until edges are lightly browned. Immediately remove from baking sheet. Cool.
Makes about 4 dozen 2 inch cookies.