Peanut Butter Shortbread Sliced Cookies By

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.

Servings: 48

Ingredients:

Nutritional Info
Per cookie: about	-
cal	70
1g pro	-
4g total fat	-
(2g sat. fat	-
7g carb	-
0g fibre	-
7mg chol	-
35mg sodium	-
%RDI: 2% iron	-
vit A	2%
folate	4%

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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