Peanut Butter Shortbread Sliced Cookies
This recipe makes 48 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 7070 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 7 g7g carb |
| chol | 7 mg7mg chol |
| sodium | 35 mg35mg sodium |
| iron | 22 iron |
| vit A | 22 vit A |
| folate | 44 folate |
It's handy to have a few logs of slice-and-bake cookies in the freezer, ready to pop into the oven at a moment's notice. If you have cookie lovers on your Christmas gift list, wrap a few of these shortbread logs in foil, then festive paper. Top each cookie with a peanut if you like.
Ingredients
- 2/3 cup butter , softened2/3 cup butter, softened
- 1/3 cup smooth peanut butter 1/3 cup smooth peanut butter
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1 pinch salt 1 pinch salt
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1/2 cup finely chopped unsalted peanuts 1/2 cup finely chopped unsalted peanuts
Preparation
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.)
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