Peanut Butter Shortbread

Oxmoor House
Creamy peanut butter adds a tasty new dimension to this butter cookie.
15 cookies


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3/4 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup firmly packed light brown sugar
1/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt


Beat butter and peanut butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in vanilla.

Combine flour and salt; gradually add to butter mixture, beating at low speed until blended.

Roll dough to 1/2" thickness on a lightly floured surface. Cut with a 2 1/2" round cutter or Christmas cookie cutter. Place 2" apart on ungreased baking sheets.

Bake at 275° for 45 minutes. Cool 2 minutes on baking sheets. Remove to wire racks to cool.

Peanut Butter-Chocolate Chip Shortbread: Stir 1/2 cup semisweet chocolate mini-morsels into the dough before rolling, cutting, and baking.

Created date

August 2009