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Peanut Butter Shortbread Rounds

by thegranolatree - March 25th, 2012.
Filed under: Peanut Butter Recipes.

Recipe from The Canadian BakerĀ 

As I sit here, snow is falling outside my window. The weather has not changed a bit since last week. To warm myself up, I combined two things I love and made one scrumptious cookie.

Peanut Butter Shortbread Rounds are the ultimate shortbread cookie. They are soft, tender and melt-in-your-mouth heaven. Really, you don’t have to chew if you don’t want to. When you touch the cookies, you can feel the butter. By baking them at a lower temperature, they bake for longer and do not brown like regular cookies. Using natural peanut butter for this recipe is best since you get unadulterated peanutty flavour but I suppose you could use regular PB but I can’t vouch for how they’ll taste.

These gems are not time consuming to pull together so just give yourself time for rolling, chilling and baking and you’ll be fine. They may look unassuming but they have lots of flavour. If you want to make them more interesting, roll the cookies thinner (1/8 inch) and sandwich them together with jam or melted chocolate. If you do that, then why not drizzle some chocolate over top? They would look fabulous and be even more perfect for sharing with the ones you love.

1 cup (2 sticks) unsalted butter, cut into tablespoons
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
2/3 cup natural peanut butter
3/4 tsp salt
1 tsp vanilla extract
2 cups all-purpose flour

To Make Dough:
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed for one minute to soften it. Gradually add the sugars and beat 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 until just blended. Turn the dough out onto a work surface, divide in half, and shape into 2 discs. Wrap each disc in plastic wrap and refrigerate until chilled, at least 2 hours (or up to 3 days.)

Cut and Bake the Cookies
Position a rack in the centre of the oven and preheat the oven to 300 F. Line two baking sheets with parchment paper.

Place one of the chilled dough discs on a lightly floured work surface. Using a rolling pin, roll the dough out 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 cookie sheets, spacing them 3/4 inch apart. Gather up the scraps, rewrap them, and chill for about 15 minutes before rerolling and cutting 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. Makes about 40 cookies.

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