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Peanut Butter Shortbread Cut-Outs

User Rating 4 Star Rating (1 Review)

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Peanut Butter Shortbread Cookies

Peanut Butter Shortbread

Diana Rattray
These cookies are easy to prepare, and they're egg-free. Drizzle melted chocolate over these shortbread cookies for the holidays. Use a food processor or electric chopper to chop the peanuts for this recipe.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup creamy peanut butter
  • 2/3 cup light brown sugar, packed
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour, about ll ounces (spoon and sweep method)
  • 1/4 cup cornstarch
  • 3/4 cup very finely chopped roasted or honey-roasted peanuts, optional

Preparation:

Heat oven to 350°.

Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla. Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts. 

Chill for about 30 minutes.

Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters; place on an ungreased baking sheet or baking sheet lined with a silicone mat. Or, shape the dough into small balls and place on a cookie sheet, dip the flat bottom of a glass in granulated sugar, and flatten gently to about 1/4 inch thickness.

Bake for 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes then remove to a wire rack to cool completely. If desired, melt 1 cup chocolate chips with 2 teaspoons of shortening and drizzle over the cookies.


Makes about four dozen cookies.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Hello? WHAT TEMPERATURE??, Member ifish666

It seems like in the rush to get this recipe online, someone forgot to put the temperature to set the oven. I ended up starting the baking at 300 degrees, but since it took a little longer than the recommended time, I upped it to 350 degrees. That seemed to work just fine. The cookies were utterably enjoyable, but next time I make the recipe, I will probably make them thicker than 1/4 inch. Also, the recipe to make the chocolate drizzle needed some extra tweaking and milk to even get it melted enough to be able to drizzle over anything. I think icing would have been much easier, and just about as messy!

10 out of 11 people found this helpful.

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