Just out of the oven
I had a touch of a meltdown baking these delicious peanut butter shortbread cookies. My oven is old and the temperature fluctuates—a lot—which makes not burning things challenging. Especially cookies. To make a not so long story really short, I burned the bottoms of the first batch and the tops of the second batch. Then I cursed my oven and ate 8 cookies — because despite being overdone they were still really tasty. I stress (read: rage) eat. I did try to use the prettiest ones for this picture, but take my word for it, these taste way better than they look. {Editor’s note 2018 — updated photos!}
Peanut Butter Shortbread Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup peanut butter
- 1/2 cup sifted brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 cup sifted flour
Instructions
- Cream butter with peanut butter.
- Add sugars and egg and beat until light and fluffy.
- Add flour and mix until smooth.
- Measure dough in rounded spoonfuls (~1 tbsp).
- Flatten slightly with a fork—overlapping to create a criss-cross pattern.
- Bake at 350, on the middle rack, for 13-15 minutes. Enjoy!
Notes
Makes approximately 32-36 cookies.
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