PEANUT BUTTER SHORTBREAD COOKIES
Another excellent recipe by Diana Rattray who says: "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." I just posted this good recipe for Ms. B and want to share it here. Enjoy it.
Provided by pink cook
Categories Dessert
Time 1h5m
Yield 4 dozens, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F 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.
- Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters and place on an ungreased baking sheet or baking sheet lined with parchment paper.
- 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 about 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.
Nutrition Facts : Calories 424.3, Fat 27.3, SaturatedFat 11.9, Cholesterol 40.7, Sodium 75.1, Carbohydrate 38.6, Fiber 2.4, Sugar 13.6, Protein 8.8
PEANUT BUTTER SHORTBREAD
Make and share this Peanut Butter Shortbread recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 55m
Yield 15 cookies
Number Of Ingredients 6
Steps:
- beat butter and peanut butter at medium speed with mixer till creamy -- gradually add sugar, beating well.stir in vanilla.
- combine flour and salt, gradually add to butter mixture -- beating at low speed till blended.
- roll dough to 1/2" thickness on lightly floured surface.cut with desired cutter.and place 2" apart on ungreased cookie sheet.
- bake at 275* for 45 minutes -- .
Nutrition Facts : Calories 228.1, Fat 13.7, SaturatedFat 6.7, Cholesterol 24.4, Sodium 146.8, Carbohydrate 23.1, Fiber 1, Sugar 7.9, Protein 4.2
PEANUT BUTTER AND JELLY THUMBPRINT SHORTBREAD COOKIES
These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly.
Provided by Christine Thomas Boss
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
- Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
- Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 12.8 g, Cholesterol 13.6 mg, Fat 7.2 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 52.9 mg, Sugar 6.9 g
PEANUT BUTTER & CHOCOLATE SHORTBREAD BARS
Upgrade the classic bar cookie with the buttery tenderness of a shortbread crust. These crowd-pleasing bars are covered with a creamy peanut butter spread and bittersweet chocolate ganache. Recipe is from Fine Cooking.
Provided by Pinay0618
Categories Bar Cookie
Time 3h30m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Line a straight-sided 13x9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal.
- In a medium bowl, stir together the butter, sugar, and salt. Stir in the flour and peanuts to make a stiff dough. Press the mixture evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.
- Meanwhile, position a rack near the center of the oven and heat the oven to 325°F.
- Bake the dough for 20 minutes, then decrease the oven temperature to 300°F and bake until the crust is golden-brown all over and completely set, 20 to 25 more minutes. Let the crust cool completely before topping.
- Put the peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add about half of the confectioners' sugar to the mixer along with the vanilla extract and 1 Tbs. hot water. Beat on low speed until combined, then on medium speed until smooth and fluffy, about 1 more minute. Beat in the remaining sugar and mix, about 1 more minute, until the mixture is smooth and thick, like frosting. If the filling seems too stiff, add another 1 Tbs. hot water and beat for another minute.
- With a knife or metal offset spatula, spread the filling over the fully cooled crust. The filling may not spread smoothly and evenly, but don't worry; the ganache will cover it.
- Put the chocolate in a small heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and pour over the chocolate. Let sit for 3 minutes. Stir gently with a rubber spatula until combined and smooth.
- Spread the ganache over the peanut-butter filling with a metal offset spatula to coat evenly. Let the bars sit at least 3 hours to allow the ganache to set before cutting (or refrigerate for 1 hour).
- Carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-1/2-inch squares.
Nutrition Facts : Calories 1604, Fat 111.8, SaturatedFat 51.8, Cholesterol 193.2, Sodium 609.9, Carbohydrate 135.2, Fiber 6.6, Sugar 73.7, Protein 27
PEANUT BUTTER SHORTBREAD COOKIES
Enjoy the most peanuttiest peanut butter cookie you'll ever taste, cuz, it's all peanut butter.
Provided by Pat Lenaghan
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Mix in the order given. Spoon onto cookie sheet and gently press into cookie shape. Bake for 10 to 15 minutes until golden. NOTE: You can add choclate chips to half the recipe for an awesome taste.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 45.9 g, Cholesterol 31 mg, Fat 23.4 g, Fiber 3 g, Protein 12 g, SaturatedFat 3.4 g, Sodium 135.3 mg, Sugar 39.1 g
PEANUT BUTTER SHORTBREAD BARS
Get a jump on your Holiday baking with this unusual recipe for peanut butter shotbread bars. The kids will devour them with a glass of milk in no time flat!! Found this in our local newspaper -
Provided by Chef mariajane
Categories Bar Cookie
Time 45m
Yield 24 bars
Number Of Ingredients 11
Steps:
- In a large bowl, beat butter with sugar and egg yolk using an electric mixer for 2 minutes until light and fluffy.
- In a separate bowl, blend together flour, baking powder and salt until well combined.
- Divide dough into two equal portions and wrap tightly in plastic wrap. Freeze dough for 1-4 hours.
- Preheat oven to 350F.Line a 9x13-inch baking dish with parchment paper; set aside.
- Remove dough from freezer. Shred dough using a coarse grater of food processor fitted with a metal shredding blade; return one portion of shredded dough to the freeer.
- Arrange remaining dough in an even layer in the prepared baking dish; lightly pat dough down. Bake for 20 minutes or until lightly golden around edges; let cool for 20 minutes.
- Meanwhile, blend peanut butter with icing sugar and butter until smooth and well combined.
- Spread peanut butter mixture over shortbread base in an even layer.
- Drop teaspoonfuls of jam over peanut butter and gently spread in an even layer.
- Remove remaining dough from freezer and scatter over jam layer.
- Bake for 20-25 minutes or until the top is set and lightly golden brown.
- Transfer pan to a wire rack and cool completely. Cut into bars.
- TIP: Try grape jelly or strawberry jam in place of the blueberry jam for a different flavour.
Nutrition Facts : Calories 224.4, Fat 11.6, SaturatedFat 6.1, Cholesterol 30.8, Sodium 68.9, Carbohydrate 28.5, Fiber 0.7, Sugar 17.9, Protein 2.6
CHOCOLATE PEANUT BUTTER SHORTBREAD SQUARES
The milk-chocolate topping of these cookies looks like the result of masterful piping, but it's actually a cinch to make using a mold. Beneath the chocolate hides a layer of peanut butter on top of brown-sugar shortbread, all of them adding up to a treat that's creamy and crumbly and rich throughout.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 36 squares
Number Of Ingredients 7
Steps:
- Coat a 9 1/2-inch square baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, and coat parchment with spray.
- Sift flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes. With the mixer running, add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture, beating until just incorporated. Press dough evenly into pan. Cover, and refrigerate until firm, about 20 minutes.
- Preheat oven to 300 degrees. Bake shortbread until golden brown and firm in center, 45 to 50 minutes. Let shortbread cool in pan on a wire rack.
- Place a basket-weave mat, trimmed to fit pan, on a rimmed baking sheet, and spread melted chocolate evenly on mat. Refrigerate until firm, about 45 minutes.
- Use parchment to unmold shortbread from pan, and trim edges to create a square. Spread peanut butter evenly on shortbread. Carefully center chocolate, mat side up, on top of peanut butter, and gently peel off mat. Cut shortbread into 1 1/2-inch squares. Shortbread will keep, covered, for up to 3 days.
CHOCOLATE PEANUT BUTTER SHORTBREAD SANDWICHES
If you love peanut butter, what could be better than peanut buttercream slathered between two chocolate shortbread biscuits? Sure to go down a treat
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes about 16
Number Of Ingredients 8
Steps:
- Put everything for the shortbread in a food processor with a pinch of salt and pulse until the mixture comes together to form a dough. If it won't come together, take it out of the processor and bring it together with your hands. Tip onto a lightly floured work surface and shape into a log about 5cm in diameter. Wrap in cling film and chill for 1 hr.
- Heat oven to 140C/120C fan/gas 2. Line two large baking sheets with baking parchment. Cut the log into about 32 rounds 6mm thick and line them up on the sheets. Bake for 22-25 mins. Leave to cool a little, then carefully remove and put on a wire rack to cool completely.
- To make the buttercream, blitz all the ingredients in a food mixer or beat with an electric whisk, adding enough of the milk to make a soft mixture. Sandwich the shortbread together with the buttercream.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
PEANUT SHORTBREAD WITH HONEYCOMB
A giant crumbly peanut cookie topped with airy honeycomb and lashed with dark chocolate, this recipe is especially good if you love salty-sweet flavors, and fun to eat too, since you break off shards to serve. Honeycomb candy is one of the easiest confections to make, but, like any candy, it requires careful attention to timing and safety. It's helpful to have a clip-on candy thermometer to tell you when the sugar is at the right temperature, and you'll want to transfer the hot sugar mixture to a large bowl. Doing so not only ensures that there is plenty of room for the dramatic billowing that occurs when the baking soda is added, but it also slows the cooking, to avoid burning. This recipe yields quite a lot of pieces, making its perfect for packing into tins for gifts.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 50m
Yield One 9-by-13-inch pan (about 3 to 4 dozen pieces)
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Butter a 9-by-13-inch metal pan, and line with parchment paper, leaving plenty of overhang on the long sides.
- Make the cookie layer: Combine 1 cup butter, the light brown sugar and the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, 2 to 3 minutes, scraping bowl as needed. Add vanilla and salt; beat to combine.
- Add 2 1/2 cups flour and all peanuts, and beat until crumbly. Transfer the dough to the pan. Using floured hands, pat out the dough evenly but lightly, without compacting. Prick surface all over with a floured fork, and freeze until firm, about 10 minutes. Bake until firm at the center and golden brown all over, 35 to 40 minutes. Remove from oven, set pan on a wire rack, and cool completely.
- Prepare the honeycomb layer: Have a large metal bowl, a whisk, the measured baking soda and the baked peanut cookie layer ready by the stove. In a wide, shallow saucepan, combine granulated sugar, honey and 1/4 cup water, and whisk to combine. Cook over medium-high heat until the mixture comes to a boil, gently swirling the pan without stirring, and using a wet pastry brush to wash down any sugar crystals clinging to the sides of the pan. Clip on a candy thermometer, and cook the mixture until the thermometer reads 300 degrees, 5 to 6 minutes.
- Quickly and carefully pour and scrape the honey mixture into the metal bowl, then immediately whisk in the baking soda. (The mixture will puff up quite a bit.) Briefly whisk to dissolve the baking soda, but don't overbeat. Immediately pour the hot mixture on top of the peanut cookie layer. Aim to cover the shortbread while pouring, then tip the pan around a little to distribute the honeycomb as much as possible. (Resist the urge to spread it out with a spatula, which will knock the air out of the honeycomb, making it hard instead of airy.) Cool completely. Run a small sharp knife around the edges of the pan to loosen. Using the overhanging parchment, lift and transfer to a work surface.
- Use the point of a small, sharp knife to break the cookie into 2- to 3-inch shards and arrange them on a parchment- or wax paper-lined baking sheet.
- In a metal bowl set over a small saucepan filled with an inch of simmering water, combine the dark chocolate and the shortening, and stir until smooth and melted. Remove from heat. (You can also melt the chocolate in the microwave instead: Transfer the chocolate and shortening to a microwave-safe glass bowl and microwave for 30 seconds. Whisk to combine, then heat in 20-second increments, whisking between each, until melted.)
- Using a small spoon, drizzle the chocolate over the cookie shards. Sprinkle with sea salt. Pop into the freezer to harden the chocolate, about 5 to 10 minutes. Cookies will keep in an airtight container at room temperature for 3 days.
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PEANUT BUTTER SHORTBREAD RECIPE | MYRECIPES
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- Beat butter and peanut butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in vanilla.
- Roll dough to 1/2" thickness on a lightly floured surface. Cut with a 2 1/2" round cutter or Christmas cookie cutter. Place 2" apart on ungreased baking sheets.
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