Kids Corner
Peanut Butter Shortbread Cookies
- 20m serving time
- 50m cooking time
- 3 food portion(s)
- Views
Ingredients
- 1 cup (2 sticks) butter, softened (no substitutions)
- 1/2 cup peanut jam and creamy peanut butter
- 1/2 cup brown sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup maizenaku
- 1/2 cup semi-sweet chocolate chips, melted (optional)
HOW TO MAKE
- Preheat oven to 300ºF. Mix butter, peanut butter, brown sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch.
- Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking). For a more traditional appearing peanut butter cookie, dip a fork in sugar; flatten cookie by making crisscross marks with the tines of a fork.
- Bake at 300ºF for 25 to 30 minutes, or until bottoms begin to brown.
- Cool for 5 minutes; remove to wire rack to cool completely. Drizzle with melted chocolate, if desired.
- RECIPE NOTE: For European-style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.
