Recipe: Peanut Butter Shortbread Rounds, Jamwiches, and Chocolate Variations
Desserts - Cookies, Brownies, BarsPEANUT BUTTER SHORTBREAD ROUNDS
"These are very tender, intensely peanutty cookies - shortbread is a great vehicle for peanut flavor. The secret to their success is in using natural peanut butter, which has no added oil, sugar or salt. The sugar in regular peanut butter would throw the balance of this recipe off. Natural peanut butter is now available in supermarkets, and you'll also find it in any health food store."
2 sticks (1 cup) unsalted butter, cut into tablespoons
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2/3 cup natural peanut butter
1 teaspoon vanilla
3/4 teaspoon salt
2 cups all-purpose flour
3/4 cup raspberry jam
In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed 1 minute. Gradually add the sugars, beating until well blended, about 1 1/2 minutes.
Add the peanut butter, salt and vanilla extract and mix at medium-low speed until blended, scraping down the sides of the bowl as necessary.
At low speed, add the flour and mix just until blended.
Turn the dough out onto a work surface; divide the dough in half, and shape into two disks. Wrap each disk in plastic wrap and refrigerate until chilled, about 2 hours (or up to 3 days).
WHEN READY TO BAKE:
Position a rack in the center of the oven and preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
Place one of the chilled disks on a lightly floured work surface. Using a rolling pin, roll the dough to a thickness of 1/4-inch. Using a 2-inch round cookie cutter, cut out as many cookies as possible from the dough. Arrange on one of the prepared baking sheets, spacking them 3/4-inch apart. Gather up the scraps, rewrap them, and chill 15 minutes before rerolling and cutting out more cookies.
Bake the cookies, one sheet at a time, for 24 to 28 minutes, until they are just firm but not browned. Cool the cookies on the baking sheet for 10 minutes, then transfer them carefully to a wire rack and cool completely. Repeat the rolling, cutting, and baking procedure with the remaining dough.
Store in an airtight container at room temperature for up to one week.
VARIATIONS:
PEANUT BUTTER JAMWICHES:
Prepare the dough as above, but roll it out slightly thinner, to 3/16-inch, and use a 1 3/4-inch round cookie cutter to cut out the cookies. Reduce the baking time to 18 to 20 minutes, and cool as directed. Spread the bottoms of half of the cooled cookies with 1 teaspoon raspberry jam each (total amount of jam is about 3/4 cup). Top with the remaining cookies, forming sandwiches. Makes about 35 sandwich cookies.
CHOCOLATE PEANUT BUTTER SHORTBREAD ROUNDS:
Prepare the dough as above, but reduce the flour to 1 2/3 cups and add 1/3 cup Dutch-processed cocoa powder, sifted, with the flour. Makes about 40 cookies.
Makes about 40 cookies
Source: The Good Cookie by Tish Boyle
"These are very tender, intensely peanutty cookies - shortbread is a great vehicle for peanut flavor. The secret to their success is in using natural peanut butter, which has no added oil, sugar or salt. The sugar in regular peanut butter would throw the balance of this recipe off. Natural peanut butter is now available in supermarkets, and you'll also find it in any health food store."
2 sticks (1 cup) unsalted butter, cut into tablespoons
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2/3 cup natural peanut butter
1 teaspoon vanilla
3/4 teaspoon salt
2 cups all-purpose flour
3/4 cup raspberry jam
In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed 1 minute. Gradually add the sugars, beating until well blended, about 1 1/2 minutes.
Add the peanut butter, salt and vanilla extract and mix at medium-low speed until blended, scraping down the sides of the bowl as necessary.
At low speed, add the flour and mix just until blended.
Turn the dough out onto a work surface; divide the dough in half, and shape into two disks. Wrap each disk in plastic wrap and refrigerate until chilled, about 2 hours (or up to 3 days).
WHEN READY TO BAKE:
Position a rack in the center of the oven and preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
Place one of the chilled disks on a lightly floured work surface. Using a rolling pin, roll the dough to a thickness of 1/4-inch. Using a 2-inch round cookie cutter, cut out as many cookies as possible from the dough. Arrange on one of the prepared baking sheets, spacking them 3/4-inch apart. Gather up the scraps, rewrap them, and chill 15 minutes before rerolling and cutting out more cookies.
Bake the cookies, one sheet at a time, for 24 to 28 minutes, until they are just firm but not browned. Cool the cookies on the baking sheet for 10 minutes, then transfer them carefully to a wire rack and cool completely. Repeat the rolling, cutting, and baking procedure with the remaining dough.
Store in an airtight container at room temperature for up to one week.
VARIATIONS:
PEANUT BUTTER JAMWICHES:
Prepare the dough as above, but roll it out slightly thinner, to 3/16-inch, and use a 1 3/4-inch round cookie cutter to cut out the cookies. Reduce the baking time to 18 to 20 minutes, and cool as directed. Spread the bottoms of half of the cooled cookies with 1 teaspoon raspberry jam each (total amount of jam is about 3/4 cup). Top with the remaining cookies, forming sandwiches. Makes about 35 sandwich cookies.
CHOCOLATE PEANUT BUTTER SHORTBREAD ROUNDS:
Prepare the dough as above, but reduce the flour to 1 2/3 cups and add 1/3 cup Dutch-processed cocoa powder, sifted, with the flour. Makes about 40 cookies.
Makes about 40 cookies
Source: The Good Cookie by Tish Boyle
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cookies, Brownies, Bars
Desserts - Cookies, Brownies, Bars
- Raspberry Brownies with Raspberry Chocolate Frosting (using brownie mix)
- Crunchy Chews (Rice Krispie Treats using Karo Corn Syrup)
- Choco-Mint Crownies with Variations (cookie dough topped brownies using brownie mix)
- Oatmeal Florentines
- No Bakes (using dates, walnuts, graham cracker crumbs, rolled in coconut)
- Butter Baked Goods Bakery Big Sugar Cookies
- Graham Brownies with Brownie Frosting (using graham cracker crumbs)
- Chunky Chocolate Cookie Mix in a Jar (repost)
- Chocolate Swirl Meringues (small batch)
- Raisin Vanilla Drop Cookies
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!