Time: 2 hours 30 minutes
Complexity: easily
Quantity: 24 blanks

These shortbread cookies are made using the cut-and-roll method: you roll the dough into a thick log, chill it in the refrigerator, then cut into circles, decorate, and bake. The special flavor comes from the peanut butter added along with the butter, as well as the peanut halves that top each cookie. They're crumbly and melt-in-your-mouth delicious. They're a perfect treat with tea or coffee. Their texture makes them perfect for other desserts, like ice cream sandwiches or no-bake icebox cakes. Bake plenty of peanut butter shortbread cookies and experiment!

Ingredients:

• 1 cup premium flour
• 1/4 teaspoon of baking soda
• 1/8 tsp fine salt
• 70 g unsalted butter, softened
• 1/3 cup cream peanut butter
• 1/3 cup firmly packed light brown sugar
• 24 peanut halves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, Peanut butter, brown sugar, Peanut

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Preparation:

Step 1
• In a medium bowl, combine flour, baking soda and salt.
Step 2
• In another medium bowl, combine the butter, peanut butter, and brown sugar. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and knead into a dough. Form the dough into a log and place it on a 18-inch piece of plastic wrap.
Step 3
• Using your hands, form the dough into a log about 7 inches long and 2 inches in diameter. Wrap the dough in plastic wrap. Twist both ends like a candy bar and tighten both ends to ensure the dough is tightly wrapped (your log may shrink to 6 inches long, but that's okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
Step 4
• When the cookies are ready to bake, preheat the oven to 350°F (175°C) and position two racks on the middle shelf. Line two baking sheets with parchment paper. Remove the plastic wrap from the dough and, using a sharp knife, cut the log into 0.3 cm thick round slices.
Step 5
• Place the slices on baking sheets, about 1 inch apart, for about 12 cookies per sheet. Press a peanut half into the center of each cookie. If the dough is still very cold, it may crack slightly around the peanut. Simply press it with your finger.
Step 6
• Bake the cookies until the edges are deep golden brown, 10-12 minutes. Halfway through baking, rotate the baking sheets, also rotating them.
Step 7
• Cool the cookies slightly on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Votes: 2