Title: Peanut Butter Shortbread
Categories: Cookie
Yield: 1 Servings
| | | Cookie: |
| 1 1/4 | c | Firmly-packed brown sugar |
| 3/4 | c | Creamy peanut butter |
| 1/2 | c | Golden crisco shortening |
| 3 | tb | Milk |
| 1 | tb | Vanilla |
| 1 | | Egg |
| 1 3/4 | c | All-purpose flour |
| 3/4 | ts | Salt |
| 3/4 | ts | Baking soda |
| | | Decorations: |
| 1 | c | Icing sugar |
| 2 | tb | Water |
| 1 | c | Creamy peanut butter |
| 1/4 | c | White chocolate chips |
1. Preheat oven to 375F (190C). Place sheets of foil on countertop for
cooling shortbreads.
2. Combine brown sugar, peanut butter, shortening, milk and vanilla in
large bowl. Beat at medium speed of electric mixer until well blended. Add
egg. Beat just until blended.
3. Combine flour, salt and baking soda. Add to creamed mixture at low
speed. Mix just until blended.
4. Press 1/2 of dough into 8-inch (20 cm) round baking pan or shortbread
pan.
5. Bake one pan at a time at 375F (190C) for 15 minutes, or until set and
just beginning to brown. DO NOT OVER BAKE. Cool 5 minutes in baking pan.
Turn onto foil on countertop to cool completely.
6. For icing, combine icing sugar, water and peanut butter. Stir until
well blended and creamy. Spread shortbread with icing. Place white
chocolate in small resealable plastic bag. Microwave 30 seconds at 100%
(HIGH) power. Knead bag. Repeat if necessary. Cut corner off bag. Drizzle
chocolate over iced shortbread.
Makes: 2 Shortbreads By fatfree-request@fatfree.com on Jun 16, 1997