11 July 2008


From time-to-time I catch up on Alexis & Jennifer's Whatever radio show by reading the synopsis on their website. And, sometimes I wander over to their blogs... Alexis Stewart is a dedicated baker and does a phenomenal job with presentation and delivery! Recently she mentioned peanutbutter shortbread and linked to the cookbook, which I immediately ordered from Amazon used books.

I have been making traditional shortbread for many, many years and it is always a hit. Just don't tell anyone how much butter--if they can't figure it out, they don't deserve to know.

This peanutbutter shortbread recipe is way, way over-the-top. My family and friends love it! Last night I executed a BIG IDEA, with a pretty good result. I divided the recipe in half and added peanutbutter to half and melted semi-sweet chocolate chips to the other. It didn't turn out quite as I expected, but still not too shabby. The chocolate half [on the bottom] condensed and crisped a bit--more like a candy/brownie layer. I will try it again with less chocolate, a different form of chocolate, like Swiss-process or good old Hershey's cocoa...

Anyway, here is the recipe, with appropriate credit...

1 cup butter, softened
1 cup sugar
3/4 cup creamy peanutbutter
1 tsp vanilla
2 cups flour
1/2 tsp salt

1. Beat together butter, sugar, peanutbutter, and vanilla.
2. Whisk together flour and salt.
3. Mix wet and dry ingredients thoroughly.
4. Press into 8" square baking pan*.
5. Press fork tines into a pattern over the top.
6. Refrigerate until solid.
7. Bake at 275 degrees for 75 minutes, or until edges are golden.
8. Cool 10 minutes, and cut with a pastry scraper or other flat, sharp edge.

I usually cut into 2" squares, but because this is such a rich cookie, you might want to diagonally cut each square. Makes 16 or 32, depending on size.

*Buy a Calphalon 8" square baking pan--TJMaxx and Marshall's have them for $7.99. The edges are completely square and make a perfect bar cookies with no funky curves.

No comments: