That's Todd's mom's, actually (or I could've called them Crisco's peanut butter cookies, but that doesn't have quite the same ring). They're about two inches across and thin and crispy (but not crumbly), with tiny bits of peanut throughout. They're the kind with the crisscrossed fork marks on top (ah, childhood). Linda (Todd's mom) suggests flouring the fork if it sticks to the cookies when you press them down.

Cream together 3/4 cup crunchy peanut butter, 1/2 cup shortening, 1 1/4 cups light-brown sugar, 3 tablespoons milk and 1 tablespoon vanilla. Add 1 egg and mix. Combine 1 3/4 cups flour, 3/4 teaspoon salt and 3/4 teaspoon baking soda, then add that to the creamed mixture. Drop by heaping teaspoonfuls and then flatten with a fork, making perpendicular marks. Bake in a 375 degree oven 7 or 8 minutes until browned around the edges. I haven't made these myself, but I have eaten a large enough number of them to be able to recommend the recipe (and to have gained a pound or two, too, I would think).