Peanut Butter Shortbread Sliced Cookies

In a bowl, beat butter with peanut butter until light. Beat in brown sugar, vanilla and salt until smooth. Sir in all-purpose flour, about one-third at a time, to make smooth dough.

Divide dough in half; place each half on 12-inch (30 cm) long sheet of waxed paper. Using waxed paper as support, roll each half into smooth 8-inch (20 cm) long log.

Sprinkle chopped peanuts onto separate piece of waxed paper. Unwrap logs; roll in peanuts to coat evenly. Re-roll in waxed paper and refrigerate until firm, re-rolling occasionally to keep log shape. (Make ahead: Refrigerate in airtight container for up to 1 week or overwrap with heavy duty foil and freeze in airtight container for up to 1 month. Let soften slightly before slicing.)

Cut into generous 1/4-inch (5 mm) thick slices; place 1 inch (2.5 cm) apart on parchment paper-lined baking sheets. Bake in center of 325°F (160°C) oven until bottoms are golden brown, about 25 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 1 month.)