Peanut Butter Shortbread
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
milk
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
salt
|
|
| ¾ | teaspoon |
baking soda
|
|
| 1 | cup |
powdered sugar
|
|
| 2 | tablespoons |
water
|
|
| ¼ | cup |
white chocolate chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
milk
|
|
| 15 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 414 | ml |
all-purpose flour
|
|
| 3.8 | ml |
salt
|
|
| 3.8 | ml |
baking soda
|
|
| 237 | ml |
powdered sugar
|
|
| 3E+1 | ml |
water
|
|
| 59 | ml |
white chocolate chips
|
*
|
Directions
Cookie: 1¼ cup Firmly-packed brown sugar ¾ cup Creamy peanut butter ½ cup Golden crisco shortening 3 tablespoons Milk 1 tablespoon Vanilla 1 Egg 1 ¾ cup All-purpose flour ¾ teaspoons Salt ¾ teaspoons Baking soda Decorations: 1 cup Icing sugar 2 tablespoons Water 1 cup Creamy peanut butter ¼ cup White chocolate chips 1. Preheat oven to 375℉ (190℃) (190C). Place sheets of foil on countertop for cooling shortbreads. 2. Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. 3. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. 4. Press ½ of dough into 8-inch (20 cm) round baking pan or shortbread pan. 5. Bake one pan at a time at 375℉ (190℃) (190C) for 15 minutes, or until set and just beginning to brown. DO NOT OVER BAKE. Cool 5 minutes in baking pan. Turn onto foil on countertop to cool completely. 6. For icing, combine icing sugar, water and peanut butter. Stir until well blended and creamy. Spread shortbread with icing. Place white chocolate in small resealable plastic bag. Microwave 30 seconds at 100% (HIGH) power. Knead bag. Repeat if necessary. Cut corner off bag. Drizzle chocolate over iced shortbread. Makes: 2 Shortbreads -----
