Yes. You heard right. Shortbread made with peanut butter & chocolate, and incidentally without any milk or eggs.
During the holidays or for any occasion, my melt in your mouth shortbread is one of my most prized recipes. I am quite proud of the result and hope you will be too.
You can dress it up a number of ways. For the holidays we do these up like gingerbread men with a simple glaze for our son, because he isn't a fan of gingerbread or sugar cookies. Often, I drizzle chocolate topping over the cookies in little zig-zags with a fork, or just dust with a little icing sugar for presentation sake. But honestly, these are great on their own. The texture is a little more hearty than a standard shortbread and it looks a little prettier too with the flecks of chocolate all throughout.
You can dress it up a number of ways. For the holidays we do these up like gingerbread men with a simple glaze for our son, because he isn't a fan of gingerbread or sugar cookies. Often, I drizzle chocolate topping over the cookies in little zig-zags with a fork, or just dust with a little icing sugar for presentation sake. But honestly, these are great on their own. The texture is a little more hearty than a standard shortbread and it looks a little prettier too with the flecks of chocolate all throughout.
- Serves: Makes about three dozen cookies.
- Prep Time: 15-20 minutes
- Total Time: 3 batches = 2 hours
Ingredients
- 11/8 cup unsalted butter softened
- 2/3 cup creamy unsweetened organic peanut butter
- 2/3 cup dark (or golden) brown sugar packed
- 1 1/2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup very finely chopped peanuts or any nut (hazelnuts work very well)
- 1/4 cup rolled oats
- 1/2 cup dark chocolate chips
- pinch of cinnamon
- pinch of salt
Instructions
1. Pre-heat oven to 325°.
2. Combine the butter, peanut butter, and brown sugar and vanilla in a large mixing bowl and beat until mixture is smooth.
3. In a separate bowl combine the flour, salt, cinnamon and cornstarch and stir to ensure even distribution.
4. Process the chocolate chips in a food processor until shredded to approximately the same size as nuts. Then add the nuts and oats to the processor and blend just until mixed well.
5. Combine all the ingredients in the large mixing bowl and blend until crumbly and evenly mixed.
6. Add warm water one teaspoon at a time (adding not likely more than 5 teaspoons), stirring manually only, just until crumbly mix holds together.
7. Roll out on wax papered surface to about 1/4-inch thickness and cut with cookie cutters (no small parts shapes) and place on a parchment paper lined baking sheet or baking sheet lined with a silicone mat.
8. Bake for 20 to 25 minutes, or until cookies are set and bottoms just begin to golden... if they 'brown' the flavour is ruined. Cool on the pan for 5 minutes then remove to a wire rack to cool completely.
2. Combine the butter, peanut butter, and brown sugar and vanilla in a large mixing bowl and beat until mixture is smooth.
3. In a separate bowl combine the flour, salt, cinnamon and cornstarch and stir to ensure even distribution.
4. Process the chocolate chips in a food processor until shredded to approximately the same size as nuts. Then add the nuts and oats to the processor and blend just until mixed well.
5. Combine all the ingredients in the large mixing bowl and blend until crumbly and evenly mixed.
6. Add warm water one teaspoon at a time (adding not likely more than 5 teaspoons), stirring manually only, just until crumbly mix holds together.
7. Roll out on wax papered surface to about 1/4-inch thickness and cut with cookie cutters (no small parts shapes) and place on a parchment paper lined baking sheet or baking sheet lined with a silicone mat.
8. Bake for 20 to 25 minutes, or until cookies are set and bottoms just begin to golden... if they 'brown' the flavour is ruined. Cool on the pan for 5 minutes then remove to a wire rack to cool completely.
Simple Glaze - Combine 1 cup icing sugar, 2 tbsp. light corn syrup, 1 tsp vanilla and 2 tbsp. milk, and (optional) a few drops of food coloring. Whip and use.
Chocolate Topping Melt 1 cup chocolate chips with 2 teaspoons of shortening. Do this in a stainless steel bowl over a pot of boiling water.
Chocolate Topping Melt 1 cup chocolate chips with 2 teaspoons of shortening. Do this in a stainless steel bowl over a pot of boiling water.
*******Warning: May be addictive all on their own and contribute to excessive coffee, tea or milk consumption as well because they compliment so very nicely. M-m-m-m-mmmmmmm********
For the full article I wrote on my yummy recipe see
This sounds wonderful, almost like millionaires shortbread. This is my first visit toyour blog, so I took some time to browse through your earlier entries. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary
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