From the oven

Let’s say you are in the mood to bake something. Maybe cookies. Shortbread is really quick and easy and only takes a few ingredients – all of which you always have on hand (you *do* always have these on hand, right?). Except you’re also in the mood for peanut butter.

This is what you should make.

Peanut Butter Shortbread

1 cup flour
1/4 cup packed brown sugar
1/4 tsp salt
1/4 cup butter (4 tablespoons)
1/4 cup peanut butter (whatever kind you like best)

Stir together flour, sugar and salt. Using a pastry cutter, or your hands, cut in butter until mixture resembles coarse crumbs. Knead dough with hands until it comes together.

Press dough into an 8×8 inch baking pan. Bake in a 350 degree oven for about 20 minutes, until lightly brown at the edges.

Let the shortbread cool completely before cutting into 20 – 32 pieces. Yes, really. I’m serious on this one. While you might be able to get away with eating regular shortbread straight from the pan, if you try a piece of this one while it’s still warm, you will have hot peanut butter goodness immediately coat your entire mouth and will be unable to do anything but make vague squeaking noises until you gulp down something to drink. As a side note to Richard’s writerly friends upon who I foisted this experiment, please accept my apologies for not realizing this would be an issue before I gave you still-warm-from-the oven cookies.

Should you decide to sprinkle about half a cup of semisweet chocolate chips on top of the cookies as soon as they are removed from the oven, and then once melted, spread that chocolate all over the cookies before you cut them, more power to you. Is it possible that one of us is considering adding a thin layer of additional peanut butter in between the cookie and the chocolate, just to ramp things up a bit? Maybe. But how about we keep that our little secret for now.

This entry was posted in Baking. Bookmark the permalink.

Comments are closed.