Taste For Tea
Brown Sugar-Peanut Butter Shortbread
This is my favorite shortbread and you will always find it at my teas. It is great as is, or if you want to take it to the next level, dip one end in dark chocolate.
Servings: 8 cookies
Ingredients
- 1½ cup all-purpose flour
- ¼ tsp salt
- 10 tbsp unsalted butter at room temperature
- ⅓ cup light brown sugar
- ⅓ cup smooth peanut butter
Instructions
- Preheat oven to 300° F.Sift together flour and salt; set aside.
- Beat butter and sugar with an electric mixer until very light and fluffy, about 3 minutes. Add peanut butter until well blended.Fold in flour mixture by hand until it is absorbed (over mixing will cause the dough to toughen).Transfer dough to a lightly buttered 9-inch round cake pan. Lightly flour your hands and press dough into the prepared pan. Prick the top using a fork or wooden skewer. Score top lightly to create 8 wedges.
- Bake 30 to 35 minutes, or until lightly browned around edges.Cool on rack 5 minutes.Slice in wedges while still warm; leave shortbread in pan on a rack to cool completely.When cool, transfer to a serving plate. (Will keep in an airtight container for 2 weeks).