Thursday, August 8, 2019

Peanut Butter Shortbread

These cut out cookies are tender and hold their shape well. Bite into one and - surprise! - they're actually a peanut butter shortbread! Enjoyed plain or decorated with chocolate, they're a fun pick me up mid afternoon.


Yup, another peanut butter cookie recipe! N absolutely loves peanut butter cookies, and while my go to has been these chocolate packed ones, I figured it was time to branch out and try something different. The major impetus behind trying to find a different option with the same peanut buttery goodness was that a few months ago my sister and I went to a pottery workshop and my non-artistic hands crafted a wee cookie jar:


I know, it's totally gallery-worthy, right? Well, since our relationship has been filled with cookies (as well as other baked goods), I wanted to give the jar to N. Of course, you cannot simply hand over an empty cookie jar, right? So the hunt was on to find some cookies that fit perfectly in the canister and also would stand up to the Summer heat. Sorry, chocolate, you're out for the season. See you in the Fall!

Just because there's no chocolate doesn't mean these cookies aren't amazing. On the contrary, these cut-out cookies are like a better version of the classic three-ingredient recipe. Yes, they are undeniably peanut buttery, and have the richness of brown sugar and honey to add layers of dimension. However, the texture of the baked dough is almost identical to my mom's shortbreads, and since this is a world where I cannot for the life of me recreate her recipes I will take the fact that these peanut butter gems come close. When the weather cools down, I will certainly bust out the chocolate for decorating purposes, because sometimes you just want a fancy pants sort of treat, but honestly these are good regardless!

Peanut Butter Shortbread
Makes ~30 cookies
3.1 oz creamy peanut butter
3 oz softened unsalted butter (no substitutes)
3.8 oz brown sugar
3.7 oz honey
1 egg
1/2 tbsp vanilla
1 1/2 cups flour
1/2 cup oat flour
1/2 tbsp baking powder
pinch salt
  1. In a large bowl, cream together the peanut butter, butter, sugar, honey, egg and vanilla until smooth.
  2. Add in the flour, baking powder and salt, stirring until the mixture is well mixed. 
  3. Wrap in plastic and chill 12-24 hours.
  4. Heat the oven to 350F and line baking sheets with parchment or SilPat.
  5. Roll out the dough about 1/4" thick and cut with cookie cutters. 
  6. Bake, one sheet at a time, for 10 minutes*. Cool completely on the sheet.

*Note: if the kitchen is warm, keep the second cookie sheet in the freezer until you're ready to bake.