Wednesday, April 27, 2011
Peanut butter shortbread recipe
Peanut Butter Shortbread
1 stick (4 oz) butter, room temperature.
1/3 c. natural peanut butter (no added salt or sugar)
2 Tbs. sugar (possibly optional, but I haven't tried leaving it out completely yet)
1 tsp. vanilla
1 c. whole wheat pastry flour
1/4 c. All Purpose flour
pinch of salt (optional)
Cream together the butter and peanut butter. Add in sugar, salt (if you decide to use it), and vanilla. Stir in the flours. Refrigerate 30 minutes or so until it's not totally squishy. On a floured surface (Silpat!), roll half the dough out to between 1/8-1/4 inch thick, and cut out your shapes with your cutters. They don't puff up much, so you can space them fairly close together on your pan. Bake at 350 just until bottom is beginning to turn golden, 7-9 minutes. You could also pat it into the bottom of your trusty cast iron skillet and bake the whole thing for quite a bit longer (30 minutes?), and cut it into wedges when it's done.
Gonna try it with cashew or almond butter next. Or maybe pistachio!