Peanut Butter Shortbread
3/4 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. brown sugar, packed
1/4 tsp. vanilla extract
2 1/4 c. flour
1/4 tsp. salt
Beat butter and peanut butter at med. speed 'til creamy; gradually add sugar, beating well. Stir in vanilla.
Combine flour and salt; gradually add to butter mixture, beating at low 'til blended.
Roll dough to 1/2" thickness on lightly floured surface. Cut with a 2 1/2" round cutter or Christmas cookie cutter. Place 2" apart on ungreased baking sheets.
Bake at 275º for 45 min. Cool 2 min on baking sheets. Remove to wire racks to cool.
*Peanut Butter-Chocolate Chip Shortbread: Stir 1/2 c. miniature semi-sweet chocolate chips into the dough before rolling, cutting and baking.
Pairs Well With
"Creamy peanut butter adds a tasty new dimension to this butter cookie.*3/4 c. butter, softened