Peanut Butter Shortbreads
Yield
16 cookiesPrep
10 minCook
60 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
, softened |
|
| ½ | cup |
sugar
granulated |
|
| ¼ | cup |
peanut butter
creamy |
|
| 2 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
, softened |
|
| 118 | ml |
sugar
granulated |
|
| 59 | ml |
peanut butter
creamy |
|
| 473 | ml |
all-purpose flour
|
|
Directions
Preheat oven to 300℉ (150℃).
In a bowl, combine all the ingredients with your fingers until mixture resembles coarse meal.
Press the mixture into an ungreased 8 inch round pan.
With a fork, prick decorative wedges in the dough.
Bake for about 1 hour, or until very lightly browned.
Cut into wedges while warm.
