Playing in the kitchen this afternoon, I really wanted to make peanut butter fudge, but the milk was out of date. A search through the pantry found no canned milk. An experiment was in order and Peanut Butter Shortbread Cookies was whipped up.
1 cup butter
1/2 cup peanut butter
1/2 cup light brown sugar
3/4 cup granulated white sugar
1 1/2 cups all-purpose flour
Colored sprinkles, about 1/2 cup
A couple tablespoons extra granulated white sugar
1/2 cup or so of powdered sugar
What to do:
Preheat oven to 325°. Line two cookie sheets with parchment paper.
In a large mixer bowl, combine butters and sugars, till fluffy. Add in the all-purpose flour and mix on low speed at first, then increase the speed till everything is incorporated and the dough forms a ball.
Divide the dough in half. Wrap one half in parchment and keep in the freezer for another day. Roll the other half into 1 inch balls. Pour sprinkles in a shallow dish and roll the dough balls in the sprinkles. Place sprinkle coated balls 2 inches apart on parchment lined cookie sheets. Dip a small glass dipped in the granulated sugar and flatten each cookie ball. Bake for 15 minutes. Cool slightly, then roll each warm cookie in the powdered sugar.
This recipe makes about 4 dozen cookies. They are crispy and have a great flavor. I used red and green sprinkles, because it’s Christmas time, but you could change it up depending on the season.
With Christmas on a Saturday this year, it gave me an extra day off from work. Cookies and coffee this afternoon were a welcomed pause; a little respite to sit and reflect.
Blessings for a sweet Christmas and a Happy New Year.