Recipe: Peanut Butter Shortbread Cookies (with European-style variation)

PEANUT BUTTER SHORTBREAD COOKIES
"Tender cookies with great peanut butter flavor."



1 cup (2 sticks) butter, softened (no substitutions)
1/2 cup creamy peanut butter
1/2 cup brown sugar
1 teaspoon Spice Islands Pure Vanilla Extract
2 cups all-purpose flour
1/4 cup Argo Corn Starch
1/2 cup semi-sweet chocolate chips, melted (optional)

Preheat oven to 300 degrees F.

Mix butter, peanut butter, brown sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch.

Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking). For a more traditional appearing peanut butter cookie, dip a fork in sugar; flatten cookie by making crisscross marks with the tines of a fork.

Bake at 300 degrees F for 25 to 30 minutes, or until bottoms begin to brown.

Cool for 5 minutes; remove to wire rack to cool completely. Drizzle with melted chocolate, if desired.

VARIATION:

FOR EUROPEAN-STYLE SHORTBREAD:
Turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11x8-inches. Cut into 2x1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.

Makes 3 1/2 dozen cookies
Source: Argo Corn Starch, ACH Food Companies, Inc.