Peanut Butter Shortbread Cut-Out Cookies
These easy peanut butter shortbread cookies are delicious, simple to make and egg free. They're the perfect peanut butter treats for peanut lovers.
- Preparation:
- Cooking:
- Total:
- Serves: 48 persons
Ingredients
- 1cup unsalted butter (softened)
- ⅔cup peanut butter
- ⅔cup light brown sugar (packed)
- 1 ½teaspoons vanilla
- 2 ½cups all-purpose flour
- ¼cup cornstarch
- Optional: 3/4 cup very finely chopped roasted or honey-roasted peanuts
Instructions
Step 1
Heat oven to 350 F.Step 2
Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with an electric mixer until smooth and creamy. Beat in vanilla. Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts.Step 3
Chill for about 30 minutes.Step 4
Roll out on a lightly floured board to about 1/4-inch thickness, cut with cookie cutters, and place on an ungreased baking sheet or baking sheet lined with a silicone mat. Or shape the dough into small balls, place on a cookie sheet, dip the flat bottom of a glass in granulated sugar and flatten gently to about 1/4-inch thickness.Step 5
Bake for 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes, then remove to a wire rack to cool completely.Step 6
If desired, melt 1 cup chocolate chips with 2 teaspoons of shortening and drizzle over the cookies.