Creamy peanut butter adds a tasty new dimension to this butter cookie.

Julie Gunter
Recipe by Oxmoor House May 2002

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Recipe Summary

Yield:
15 cookies
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Christmas with Southern Living 2002