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.
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